Black Bean Chili

chiliDays are short, the air is cold, and it’s the perfect time for chili! Whether it’s a warm dinner on a cold January night or a staple for your Super Bowl party, try this new twist on an old fave.

I love this recipe, because the black beans give it so much flavor (and extra protein!), plus it’s chocked full of veggies and my kiddos are none the wiser. (These are the veggies I typically use, but any veggies you have on hand would work.) It turns out rather thick, so if you like your chili on the soup-y side, you might add need to add more tomato sauce and adjust the seasoning as needed.

You can throw this chili together in a skillet on the stove, which is great for those days when you don’t think about dinner in time to get it in a slow cooker. (Oh, am I the only one who does that?!)

And…it’s free from all the major food allergens for our food allergy friends! (Be sure to check the chili seasoning for soy allergy sufferers.)

Hearty Black Bean Chili

2 cloves garlic
1 Tblsp olive oil
 2 carrots, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1 medium zucchini, chopped
1 lb lean ground beef (or turkey)
1 can tomato sauce
1 can diced tomatoes
2 15 oz can black beans (drained and rinsed)
1 pkg chili seasoning
Grated cheese to garnish

Heat oil in skillet, add ground beef and all vegetables. Cook till beef is no longer pink. Add tomato sauce, diced tomatoes, beans, and chili seasoning. Simmer 15-20 minutes.

Serve with grated cheese and corn bread or over rice. Enjoy!

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