Beef and Black Bean Chili

  • Yield: 8 servings


3teaspoons olive oil, divided
1 1/2pounds ground sirloin
1teaspoon coarse salt
1 large yellow onion, chopped
3 garlic cloves, minced
1tablespoon chili powder
1tablespoon ground cumin
1teaspoon dried oregano
1/2teaspoon ground cinnamon
1 1/2cups reduced-sodium chicken broth
1cup water
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
2tablespoons tomato paste
2tablespoons honey
1 (15-ounce) can black beans, rinsed and drained
1tablespoon fresh lime juice
Optional Toppings:
Shredded Cheddar cheese
Diced avocado
Chopped green onions
Chopped cilantro
Roasted pumpkin seeds
Lime wedges


  1. Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and sauté, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
  2. Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and sauté until soft but not browned, about 5 minutes. Add garlic, and sauté 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
  3. Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  4. Add beans and lime juice and cook 5 minutes.

Recipe by Laraine Perri for Relish, Oct. 2011


Nutritional Info *per serving

  • Calories 273
  • Fat 11g
  • Cholesterol 55mg
  • Sodium 688mg
  • Carbohydrate 22g
  • Fiber 5g
  • Protein 22g
%d bloggers like this: