Chili with Black Beans and Beef

Kitchen Tested
  • Yield 8 to 10 servings

Serve this chili with shredded reduced-fat Cheddar cheese, chopped fresh cilantro and nonfat sour cream for a deluxe version.


2 onions, chopped
1 red bell pepper, seeded and finely chopped
1 tablespoon minced garlic
3 pounds ground sirloin
2 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can no-salt-added whole tomatoes, chopped with their juice
1 (12-ounce) can no-salt-added tomato paste
1 (14-ounce) can no-salt-added Italian-style tomatoes, chopped, with their juice
1 (7-ounce) can chopped green chilies, undrained
1 (12-ounce) can light beer
1/3 to 1/2 cup chili powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon ground cumin
Salt and pepper to taste


  1. In a large pot coated with nonstick cooking spray, saute onions, red pepper and garlic over medium-high heat, stirring constantly until vegetables are tender, about 5 minutes.
  2. Add ground sirloin, cooking until meat is browned, about 6 minutes.  Drain off any excess grease. Stir in black beans, tomatoes, Italian-style tomato paste, tomatoes, green chilies, beer, chili powder, basil, oregano, cumin and salt and pepper and bring to a boil.
  3. Cover, reduce heat, and simmer 30 minutes.



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