Black Bean Chili
There is nothing easier to serve on gameday than Chili. Start it in the morning, let it stew all day and you are ready for a party without the fuss! Everyone can easily dress their chili with fixins of their choice ~ This recipe is a crowd pleaser. I love serving dishes that are naturally gluten free, everyone is happy.
Please don’t be intimidated by the longest ingredient list ever.
Black Bean Chili
- 2 lbs ground beef or turkey
- 2 onions, diced
- 1 red bell pepper, chopped
- 4 cloves of garlic, chopped
- 1 6oz can of tomato paste
- 1 1/2 tablespoons cumin
- 1 tablespoon paprika
- 2 bay leaves
- 1 teaspoon tumeric
- 1 teaspoon chili powder
- 1 teaspoon cayenne (omit if you don’t like spicy chili)
- salt and pepper to taste
- 1 28oz can chopped tomatoes
- 1 28oz can crushed tomatoes
- 3 cups cooked black beans or 2 15oz cans
- 1-2 cups beef broth or water
- dash of sweetener (optional)
- Heat a large heavy bottom pot, add ground beef.
- After beef starts to brown, add onions, pepper, and garlic.
- Stir in tomato paste and spices. Combine well.
- Add 1 cup of the water/broth, scraping up any bits from the pan.
- Add all the tomatoes and beans. Bring to a boil. Turn down heat and simmer for at least one hour. (see note below)
*Ok, here is where it gets to be a personal preference thing. If you like a thicker chili, simmer with the lid off. For a thinner chili, keep the lid on, add up to 1 cup more water/broth to reach desired consistency. The longer you cook, the better the flavors will develop. Next day chili is actually the most flavorful, so it’s a great thing to make the day before, then warm in the crockpot for your guests. I always add a touch of sweetener to balance the flavors and don’t forget to season well with salt! It heightens the flavors- trust me.
Serve with a bar of fixins~ chopped onions, tortilla chips, cornbread, sour cream, shredded cheeses, diced avocado, or whatever your little heart desires :)