Beef and Black Bean Chili

Super Bowl’s this weekend and if you’re looking for a  hearty, yet healthy, chili for the big game give this Beef and Black Bean Chili a try!

This chili recipe originates from Kalyns Kitchen, a blog I’ve followed for a long time and enjoy her simple, low carb dishes.  I’ve made this beef and black bean chili several times and love it. While I’ve never tried it with ground turkey, I’m sure you could substitute the beef for turkey if you like.  The recipe is really simple, and the combination of a chipotle chile in adobo, ancho chile powder, and regular chile powder is delicious.   Be careful when using a chipotle chile sometimes the canned chipotles can pack a punch.  Once you’ve made the chili, if you want a little more spicy heat, you can always add a bit more dried chipotle powder, or regular chile powder.  Easier to add more, but hard to take it away!

The guacamole topping is key with this chili in my opinion, but then again, who doesn’t love to top chili with something? Usually I top chili with cheese and sour cream, so the avocado is a nice change of pace.  It provides a nice, cooling contrast to the spicy chili.  Yummy!

Why not give this Beef and Black Bean Chili a try for Super Bowl Sunday? It’s low carb so you can feel good about eating it, especially with all the other not so healthy snack foods usually around!  Or, don’t wait for a football game, make it when you want a delicious chili…you won’t be disappointed!

Beef and Black Bean Chili

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A delicious chili recipe that’s low carb and satisfying!

Ingredients

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• 3 cans black beans
• 1 14.5oz. can diced tomatoes
• 1 chiptole chile in adobo (from a can)
• 2 tsp. olive oil
• 1 lb. very lean ground beef (less than 10% fat)
• 1 C. diced onion
• 1 T or more regular chile powder
• 1 T or more ground Ancho chile pepper
• 2 tsp. ground cumin (I used about 3 tsp.)
• 2 C. homemade beef stock or 1 can beef broth
• 2 T tomato paste
• 1/4 cup fresh-squeezed lime juice
• 1 bunch cilantro, chopped (reserve half for guacamole)

For the guacamole:

• 1/2 red onion, finely diced
• 1/4 cup fresh-squeezed lime juice
• 1 bunch cilantro, chopped
• 2 avocados
• salt and fresh ground black pepper to taste

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Instructions

1. Place 2 of the 3 cans of black beans in colander and rinse well and drain. Set aside.
2. In a food processor puree the third can of undrained beans, tomatoes with their liquid, and whole chipotle. Process until smooth.
3. In bottom of heavy soup pot, heat 2 tsp. olive oil, add ground beef (breaking it apart as you cook it) and diced onions. Cook until beef is browned and onions are soft.
4. Add all the chile powders and cumin and saute about 30 seconds more.
5. Add beef stock, pureed bean mixture, drained beans from colander and tomato paste. Simmer, uncovered, 30 minutes (or longer on low heat). Taste to see if you need more chili powder.
6. About 5 minutes before serving, stir in half of the chopped cilantro and 1/4 cup lime juice and continue to simmer. Taste chili and season with salt and pepper if desired.
7. Serve Chili hot, with a generous scoop of guacamole on top of each serving.

Make the Avocado Salsa

1. Slice avocados in half lengthwise and remove pit. Scoop out flesh and put in mixing bowl with 1/4 cup fresh lime juice, cilantro, red onion. Stir to combine and lightly mash the avocado. (Original recipe had the avocado just diced). Cover and keep in refrigerator until ready to serve.

Notes

very slightly adapted from Kalyns Kitchen

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