$7.19 RECIPE / $1.20 SERVING
I’m so tired of the gloomy, chilly weather.
How about you? I felt a yearning for a warm, thick bowl of black bean chili with the onset of this most recent arctic blast, but I didn’t want to spend all day in the chilly kitchen cooking it.
With a warm bowl of chili in hand, of course, I quickly and easily created my Black Bean Chili.
What distinguishes black bean chili as “weeknight food”? The fact is that it requires little preparation and comes together in approximately 30 minutes.
Additionally, it is incredibly comforting and satisfying while being nutritious enough to leave you feeling light and energized for the following day.
Nothing is worse than feeling lethargic in the middle of the week after overindulging on stress food the previous evening (hello, takeout pizza, I’m looking at YOU).
You’ll make it to Friday in one piece thanks to the healthfulness and nourishment of this weeknight black bean chili for both your body and soul.
But hey, if you still feel like treating yourself, you can add some shredded cheese, sour cream, or even chopped jalapenos to it or even scoop it up with some tortilla chips. It’s not necessary to always do well. 😉
Jalapeno Cheddar Cornbread should be served alongside.
BLACK BEAN CHILI
- 1 Tbsp. olive oil ($0.16)
- 1 yellow onion ($0.32)
- 4 cloves of garlic ($0.32)
- 1/2 lb. ground turkey ($2.50)
- 3 15oz. cans of black beans ($2.37)
- 1 15oz. can diced tomatoes with green chiles* ($0.79)
- 3 oz. tomato paste (1/2 of a 6oz. can or about 1/4 cup) ($0.26)
- 1 Tbsp. chili powder** ($0.30)
- 1/2 tsp ground cumin ($0.05), smoked paprika ($0.05), and dried oregano ($0.05)
- 1/4 tsp salt (or to taste) ($0.02)
- To begin, mince the garlic and dice the onion. One tablespoon of olive oil and the onion and garlic should be added to a big pot. Cook on low heat until slightly softened (2-3 minutes).
- In the pot, add the ground turkey, and cook it through for a further few minutes (5-7 minutes). Using a spoon, break the cooked turkey into small pieces.
- Add tomato paste, chili powder, cumin, smoked paprika, and oregano. Also include the three cans of beans (undrained), chopped tomatoes, and cumin. Mix everything by stirring.
- Allowing the flavors to meld and the liquid to slightly thicken, simmer the chili for about 10 minutes. If necessary, depending on the salt content of your canned products, salt the chili after tasting it. About 1/4 teaspoon was added. Add your preferred chili toppings when serving.
*Use simply diced tomatoes rather than those that have been combined with green chilies if you like a milder chili.
**Including mild red chiles, this chili powder is a mellow, earthy mixture of spices.
NUTRITION IN BLACK BEAN CHILI
- Serving: 1 Cup
- Calories: 414.68 kcal
- Carbohydrates: 61.3 g
- Protein: 27.08 g
- Fat: 8.32 g
- Sodium: 1193.58 mg
- Fiber: 23.25 g
STEP-BY-STEP DIRECTIONS FOR MAKING BLACK BEAN CHILI
- Dice one yellow onion and mince four cloves of garlic. In a big pot over low heat, soften the onions and garlic with 1 Tbsp. of olive oil (2-3 minutes).
- You may use beef, pig, or chicken for the 1/2 lb. of ground turkey I used (the other half is in the freezer). Regardless matter the kind of meat you choose. When the turkey is fully cooked, add the half pound of ground turkey to the pan and continue to sauté. As it cooks, break the turkey into little pieces. When the tiny pieces are firm and white, the turkey is done (no more soft pink bits).
- Canned foods can now be added. Normally, I drain and rinse my beans, but I don’t want to in this situation. The starchy liquid that surrounds the beans in the can will help to thicken the chili sauce up quite well.
- Consequently, incorporate three 15-ounce cans of black beans, one 15-ounce can of diced tomatoes with chiles (or plain diced tomatoes for a mild chili), and half of a 6-ounce can of tomato paste (not pictured because I pulled that from my freezer). The sauce will also become thicker thanks to the tomato paste.
- Add 1 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp oregano, and 1/2 tsp cumin. I make my chili using a mild mixture of chili-making spices, which also include mild chile peppers. It is not simply fiery red chile powder.
- Ten minutes of simmering the chili over medium-low heat will help the flavors meld and the sauce thicken. Taste it, and add salt if necessary. I added about 1/4 teaspoon. And that’s it! You have finished preparing dinner.
- Chili is such a crowd-pleaser, and it doesn’t need to simmer all day as it does in a chili cookoff to be good.