Black Bean Chili

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Black Bean Chili

I love making Black Bean Chili ( or any bean chili).  It just comes together so fast and easy!!

I often even use leftover spaghetti sauce for the tomatoes. Once you get all the spices in there you can’t even tell it was pasta sauce. You would need to adjust the salt, though.

Serves 3/4- 1 cup

Black Bean Chili

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • 1 pound of Ground Beef (chicken or turkey would work, too)
  • 1/4 teaspoon salt
  • 24-25 ounces of strained tomatoes
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 1/2 cup salsa
  • 1/4 teaspoon salt
  • 2 15 ounce cans of Black Beans (undrained)
  • Shredded PepperJack cheese (optional)


  1. Brown ground beef with 1/4 teaspoon salt in a large skillet or soup pot.
  2. Drain fat if necessary.
  3. Add tomatoes, garlic powder, onion powder, paprika, cumin. Salsa and salt.
  4. Simmer on low for 20 minutes with the lid on.
  5. Add beans and simmer for 10 minutes with the lid off.
  6. Garnish with shredded PepperJack cheese.
Cuisine: Black Bean Chili |

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  1. says

    Such a lovely sounding chilli! I’m a hot head so love hot and spicy food and you can’t beat a nice bowl of chilli on a cold day. I like your choice of black beans instead of the usual kidney beans. I have a few different chillies on my blog and recently tried making a three bean chilli and it was delicious. Thanks very much for sharing!


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