Mexican Black Bean Chili

[ 1 ] March 20, 2014 |

Mexican Black Bean Chili Nothing beats a nice warm bowl of chili, and this Mexican black bean chili is bursting with flavor.  It’s great for potlucks or a cozy evening in, and it’s sure to please family and friends.

Sadly, I’ve never been to Mexico. One year we went to Texas, not far from the border, and I wish we’d had the time to cross over. I love the influence of south of the border cuisine and its liberal use of herbs and spices like oregano, cumin and chili powder. If you can get ahold of Mexican oregano for this dish, it packs a hint of citrus, which adds a nice touch.

Cumin has a long history. First used in the Mediterranean, its fame has spread all over the world, as it’s easy to grow anywhere. It has a warm, strong taste and infuses Mexican dishes with a unique flavor.

 Mexican Black Bean Chili

Chile powder gives dishes an extra kick. Ancho chile powder is also quite popular in Mexican cuisine. It’s a mix of sweet and spicy flavors, with traces of dried fruit.

The combination of these spices gives a dish another dimension.

5.0 from 1 reviews
Mexican Black Bean Chili
 
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Ingredients
  • 1 Tablespoon olive oil
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • 1 lb. ground sirloin
  • 1 ½ cups no-salt-added beef broth
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon lime juice
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ? teaspoon pepper
  • 4 garlic cloves, crushed
  • 2 (14.5-ounce) cans crushed tomatoes, undrained
  • 2 (15-ounce) cans black beans, drained
  • Shredded Monterey Jack Cheese, for topping
Instructions
  1. Heat oil in a large pot over medium-high heat.
  2. Add onion, peppers, and ground sirloin. Cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 9 ingredients (broth through beans). Bring to a boil, then reduce heat and simmer 15-20 minutes or until slightly thick, stirring occasionally.
  3. You can serve this over rice, but it’s also good on its own. Top it with shredded cheese and a dollop of sour cream.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes

Comments (1)

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  1. I miss having a Mexican restaurant (or 2) in every community. I think there might be one or two within an hour’s driving time here. I’m always on the lookout for something I can make at home to get my Mexican lust catered for. :)

    Yum.

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