With the current change in season I love making stews and chili, and recently in Atlanta the temperature has dropped and it has been raining for the past few days... which has increase my craving for stews and chili.
I literally came up with this recipe in a matter of minutes! Now I normally make my chili using canned tomato sauce, but when I created this recipe I realized that day I had unfortunately forgot to buy some, so I had to get creative an make my own; and I must say, it was very easy, and tasty! Now if you don't have time to make a tomato sauce from scratch, by all means please purchase some... you will need just 2 cups worth.
Black Bean Beef Chili
PREP TIME: 5 MINUTES | COOK TIME: 1 HOUR 30 MINUTES | YIELDS: 4
TOMATO SAUCE INGREDIENTS:
- 2 tablespoons vegetable oil
- 4 Roma tomatoes, chopped into 1/4 chunks
- 1 cup large chopped red onions
- 1 cup large chopped green bell pepper
- 2 garlic cloves, smashed
- salt to taste
- 1 teaspoon dry basil
- 1 cup dry black beans, soaked over night
- 4 cups water
- 1 pound lean ground beef (Vegan/Vegetarian Option: 2 cups chopped mushrooms)
- 1/4 cup chopped red onions
- 1/4 cup chopped bell peppers
- 2 teaspoons cumin
- 1/2 teaspoon chipotle chili powder
- salt to taste
- 1 lime, juiced
- in a large saucepan on high heat, add beans and bring water to a boil.
- Boil beans for 2 minutes, then reduce heat to low and let the beans simmer for 1 hour until tender.
- Drain beans, reserving 1 cup of the bean water, then add beans back into the pot and set aside.
- Then in a deep pan or saucepan on medium high heat, add oil, tomatoes, garlic, onions, bell pepper, salt, and dry basil.
- Cover and cook for 10 minutes string occasionally until onions and peppers are translucent, and the tomatoes start to become mushy.
- Transfer tomato mix into a high powered blender and blend to desired consistency. I left mine a little chunky for texture.
- In the same deep pan on medium high heat, add in ground beef and salt, and cooked until beef is completely browned.
- Add in tomato sauce, and stir.
- Add in reserved bean water and stir until sauce is completely combined.
- Pour sauce and meat mix into the pot with the beans.
- Add in red onions bell peppers, cumin, chipotle chili powder, and salt on medium-low heat. Stir and let simmer for 3-5 minutes.
Before serving I like to add in fresh lime juice. The citrus acid from the lime pairs well with this chili!
And as always, give this recipe a try and let me know how you like it!