Black Bean Chili is perfect for a quick-fix weeknight supper. Ready in 30 minutes, this chili is full of ground beef, black beans, and tons of flavor!
Chili. It’s what’s for supper.
This Black Bean Chili is perfect for a weeknight supper. Hearty and it doesn’t have to simmer all dad gum day before it tastes good either.
I don’t know about you, but that’s my kind of meal.
Don’t get me wrong, I love slow cook chili that simmers and bubbles on the stove for the afternoon and slow cooker chili is absolutely a favorite.
But, let’s be real.
There are many days that our clock strikes 4 o’clock and I haven’t started anything for supper. These are the days that I love to pull out a recipe like this without missing a beat in flavor and taste.
It’s just good to have a good chili recipe in your arsenal for such nights.
Here’s my recipe for Weeknight Black Bean Chili. It’s a keeper.
- 3 slices bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 pound ground beef
- 3 dashes Worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 can (16-ounce) crushed tomatoes
- 1 can (16-ounce) black beans
- sour cream
- grated cheddar cheese
- Add diced bacon to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done. Drain off any grease and place ingredients back into the stockpot over medium heat.
- Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
- Serve with sour cream and grated cheddar cheese.
Enjoy!
Robyn
From the Add a Pinch recipe archives. Originally published 2012.
Robin says
Very tasty and I love that it’s “ready in no time”! I am used to waiting a day to develop flavor. This recipe changed my mind. I have to admit that I couldn’t resist a few shakes of my favorite smoky Chipotle seasoning, but there wasn’t a drop.of this chili left! Thanks for sharing!
Robyn Stone says
Yay, Robin! I’m so glad you loved this chili! It truly is life-changing in the chili department at my house! xo
Ben says
FYI: No one makes a 16bounce can of beans, tomatoes, or any other vegetable. 15? Yes. 14.5? Absolutely. Anyway, going to make this as the recipe seems sound and in a pinch, so I’ll let you know. BTW, I always make a recipe unadultered the first time I make it so I get a clear picture of what you’re thinking and I can give an honest review later.
Robyn Stone says
I hope you enjoy it, Ben! Thanks!
Ben says
Ok, so I made this exactly as written. Not bad. It’s quick, simple, and uses minimal ingredients and can be easily modified to your tastes, such as adding in corn, chopped peppers, etc. Versatile. You don’t even really have to watch it that closely, so If you’re distracted by the chaos of children while cooking…
Note that there’s no added salt, pepper, or added water or stock. It was salty enough on its own and the tomatoes lended just the right amount of sweetness. Likewise, the spices create their own complexity without being drowned out by salt and pepper. As long as you drain the fat, this is a pretty healthy dish.
In conclusion, if you’re looking for something to do with that old can of black beans in your pantry, this is the dish to make. I made this in a 12 inch cast iron skillet and served over elbow pasta and grated cheddar over the top.
Robyn Stone says
Thanks for the review, Ben! I’m glad you liked it – and yes, I definitely don’t want to over-salt a dish…people’s tastes are so varied. It sounds amazing over elbow pasta with cheddar – YUM! Thanks again!