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Black bean and beef chili with avocado, cilantro and lime. Perfect for fall and football season!
In a large pot (I used my Dutch oven) over medium heat, begin to brown the ground beef.
Meanwhile, drain and rinse two cans of the black beans. Set them aside.
Into a blender or large food processor, add the undrained can of black beans, the diced tomatoes (with juice), and the chipotle. Blend until smooth.
When beef is browned, add the onions and cook until opaque, 2-3 minutes. Add the spices, tomato paste and salt. Cook, stirring continuously for another 1-2 minutes until fragrant.
To the pot, add the beef broth, drained black beans, and the contents of the blender. Stir to combine, bring to a simmer and reduce heat to low. Simmer, uncovered, 60-90 minutes (I did 90), stirring often to prevent chili from sticking. Chili will thicken as it simmers.
Add the lime juice and chopped cilantro. Taste chili and check for seasoning. Add more salt if needed. Serve with jack cheese, corn chips, avocado, red onion, and fresh cilantro on top.
Adapted from Smells Like Home and Kalyn’s Kitchen.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!