One Pot Chili with Black Beans -

Two bowls of chili with sour cream, cheese and chips.

One Pot Chili with Black Beans

Warm spices, kidney and black beans, rich tomato broth and vegetables come together in this classic comfort food.

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Course: dinner

Cuisine: American

Keyword: comfort food, warm spices

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 361kcal

Author: Candace Bourzac

Ingredients

1 tablespoon olive oil or vegetable oil
1 pound ground beef
1 poblano pepper
1 cup diced onions
3 cloves garlic
15 ounce can of kidney beans
15 ounce can of black beans
28 ounce can of tomato sauce
2 cups broth (chicken, veggie or beef)
15 ounce can of crushed tomatoes
1 chili pepper (jalapeno, serrano)
1 tablespoon cocoa powder
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon sumac
1/2 teaspoon cloves

Instructions

Chop up the poblano, hot pepper, and onion. Press the garlic. If you don't have a garlic press, then chop it into small pieces.
To a large stock pot, add 1 tablespoon of vegetable or olive oil. Add the poblano pepper to the pot first. It takes longer for them to soften up than the onion. Saute for a few minutes, then add the onions. Add the ground beef after about a minute.
Cook the ground beef through, breaking it up into pieces as it cooks. I like to use the higher-fat ground beef, which means I also have to remove some of the fat from the pan. I just tilt the pan a bit and spoon out some of the grease with a large serving spoon.
Before adding the beans to the chili, rinse them in a strainer to remove some salt. I buy low-sodium beans, but I still like to rinse the beans off to remove as much excess salt as possible. You don't have to do this, it is just something I like to do. Reserve about two tablespoons of the bean juice to add to the chili to help thicken it.
Once the ground beef has cooked through, add the 2 cups of broth, black and kidney beans, tomato sauce, hot pepper, garlic, and spices. Mix to incorporate.
Let the chili simmer on medium heat for 20 minutes. Smash a few of the beans on the side of the pot and stir back into the chili. This helps to thicken the chili.
Serve hot and enjoy! Add shredded cheese, sour cream, diced onions, or crushed corn chips if desired.

Notes

Use low-sodium beans and broth, if desired. I try to reduce the sodium whenever I can. I also rinse the beans before I use them.
This recipe is a bit spicy; if you don't like spicy, reduce the amount of chili powder and chili pepper in this recipe.
Store unused chili in an airtight container in the fridge for up to three days.
Freeze chili in an airtight, freezer-safe container for up to three months for best results. Thaw overnight in the fridge when ready to eat. Reheat in the microwave or on the stovetop.

The nutrition information listed is for comparison purposes only, and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition