Chunky Black Bean Chili

Hearty and delicious cold-weather comfort food

Hearty and delicious cold-weather comfort food that is perfect for a family dinner or casual evening with friends. 

Chunky Black Bean Chili
Serves 8
This great-tasting stick-to-the-ribs slow cooker chili is loaded with nutrients. One serving is an excellent source of vitamins A, B6 and B12, folate, phosphorous, magnesium, potassium, iron and zinc and provides a very high amount of dietary fiber. The combination of milder New Mexico and ancho chile peppers gives the stew deep and unique flavor and the fresh chile peppers add brightness as well as heat.
  1. 3 cups (750 mL) cooked drained black beans
  2. 2 tbsp (30 mL) olive oil
  3. 2 lbs (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes and patted dry
  4. 2 onions, finely chopped
  5. 4 cloves garlic, minced
  6. 1 tbsp (15 mL) ground cumin
  7. 1 tsp (5 mL) cracked black peppercorns
  8. 1/2 tsp fine sea salt
  9. 1 can (28 oz/796 mL) no-salt added tomatoes, with juice
  10. 1 1/2 cups (375 mL) beef stock
  11. 3 dried ancho chile peppers
  12. 2 dried New Mexico chile peppers
  13. 4 cups boiling water
  14. 1 to 2 fresh jalapeño chile peppers, quartered
  15. Sour cream, optional
  16. Shredded Monterey Jack cheese, optional
  17. Finely chopped red or green onion, optional
  1. 1. In a skillet, heat oil over medium-high heat. Add beef, in batches, and brown, about 4 minutes per batch. Using a slotted spoon transfer to slow cooker stoneware. Reduce heat to medium.
  2. 2. Add onions to pan and cook, stirring, until softened. Add garlic, cumin, peppercorns and salt and cook, stirring, for 1 minute. Add tomatoes with juice and cook, breaking up with the back of a spoon, until desired consistency is achieved. Bring to a boil.
  3. 3. Transfer to slow cooker stoneware. Add stock and beans and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is very tender.
  4. 4. About an hour before the beef has finished cooking, in a heatproof bowl, soak dried chiles in boiling water for 30 minutes. Drain and discard liquid. Remove stems, pat dry and coarsely chop chiles. In a blender, combine rehydrated chiles and fresh chile, to tatse, with 1/2 cup (125 mL) of cooking liquid from the chili. Puree.
  5. 5. Add chili mixture to stoneware. Cover and cook on High for 20 minutes to meld flavours. To serve, ladle into bowls and top with your favorite garnishes.
  1. For this quantity of beans, use 1 1/2 cups (375 mL) dried beans, soaked, cooked and drained or 1 1/2 cans (about 14 oz/398 mL) drained and rinsed.
Adapted from From The Healthy Slow Cooker Second Edition
Adapted from From The Healthy Slow Cooker Second Edition
Judith Finlayson


Posted in Beef, Pork & Lamb, Chile Recipes.


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