Lunch / Dinner
Black Bean Chili
This Black Bean Chili with ground beef sirloin has deep, rich, flavor from two types of dried chiles, plus added spices. And since this recipe makes only enough for two people, it comes together quickly and without leftovers.
While traditional dry spices are here, the richest and deepest flavor comes from the dried chiles.
Toast chiles in a skillet over medium heat until fragrant, 2–3 minutes. Add water, bring to a boil, then remove from heat; let chiles soak 10 minutes. Transfer chile mixture to a food processor and purée.
Heat oil in a large saucepan over medium. Add sirloin and cook until no longer pink, stirring to break up chunks. Stir in onion, bell pepper, garlic, chili powder, cumin, coriander, pepper, and salt. Cover pan and cook until onion and bell pepper soften, 5 minutes.
Add beans, tomatoes, and puréed chile mixture to pan. Bring chili to a boil, cover, reduce heat to medium-low, and simmer 10 minutes. Stir in 2 Tbsp. cilantro.
Top servings of chili with sour cream and additional cilantro.
To intensify the flavors of the dried chiles, toast them in a hot skillet just until fragrant.
For the smoothest texture in the chili, purée the dried chiles with water in a food processor
The fire-roasted tomatoes add subtle, smoky flavor to the chili, as well as natural sweetness.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 33mg 11%
Sodium 616mg 25%
Carbs 54g 18%
Fiber 17g 68%
*Percent Daily Values are based on a 2,000 calorie diet.