This black bean chili is a winter warmer with a little kick of green chile heat. Start with some bacon (because what is life without bacon?) followed by bell pepper, onion, garlic, tomatoes, and a generous helping of black beans. Simmer it all together on the stove until it thickens. Ladle it into big bowls and garnish with slivers of red onion, a soft dollop of sour cream, and a sprinkling of fresh cilantro. Share it with people you love.
- 4 slices thick cut bacon, cut into 1-inch pieces
- 1/2 large red onion, diced (generous cup and ½)
- 1 green bell pepper, diced (one generous cup)
- 2 cloves of garlic, minced
- 2 (15-ounce) cans black beans, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 10 ounce can Rotel diced tomatoes with green chiles
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock
- 1 tablespoon chopped fresh cilantro
- Juice from 1/2 lime
For the Garnish
- Sour Cream
- Thin-sliced red onion
- Chopped cilantro
- Cook the bacon over medium heat in a large pan or stockpot. Cook it until the fat is rendered and the bacon has started to get crispy. Add the onion, bell pepper, and garlic. Stir and let it all cook for a few minutes, just until the veggies start to soften.
- Add the black beans, chili powder, cumin, oregano, and salt. Stir until everything is coated in the spices. Add the diced tomatoes with chiles, tomato sauce, and chicken stock. Stir and bring it to a simmer. Add the cilantro and let the chili cook for at least 30 minutes, or until it thickens.
- Before serving, add the lime juice and stir. Check the seasoning and add additional salt, if needed. Garnish each serving with some red onion slices, sour cream, and a sprinkling of chopped cilantro.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
- Calories: 279
- Sugar: 5.9g
- Sodium: 1407mg
- Fat: 9.4g
- Carbohydrates: 36.1g
- Fiber: 12.1g
- Protein: 14.8g
Keywords: black bean chili