Prep 15 mins
Cook 40 mins
A delicious spicy chili that uses black beans.
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red pepper, finely chopped
- 1 carrot, peeled and minced
- 1 celery rib, peeled and minced
- 2 tablespoons chili powder
- 1 tablespoon chipotle paprika
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 (19 ounce) cans black beans, well rinsed and drained (divided)
- 1 (28 ounce) can tomatoes, pureed
- 1 1⁄2 cups corn
- 2 tablespoons pureed canned chipotle chiles in adobo
- 1⁄2 cup water
- salt and black pepper, to taste
- In a large pot, heat the oil, then add the onions & garlic and saute until softened.
- To the onions, add the peppers, carrots & celery and saute for several minutes. Once the vegetables are soft, add the ground beef to the pan and cook on medium heat until browned.
- Stir in the dry spices and saute for a minute or until fragrant.
- Puree or mash 1 cup of the black beans. Add the pureed & whole beans, tomatoes, corn, chipotle pepper and water to the pot. Add salt and pepper to taste. Bring to a boil, then reduce the meat and simmer uncovered for 30 minutes, or until carrots are tender, stirring occasionally.