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Betsy's Black Bean Chili

Rated as 5 out of 5 Stars
1

"Great quick recipe for a rainy night. Serve with low-fat sour cream and shredded reduced-fat Cheddar cheese for topping."
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Ingredients

30 m servings 260
Original recipe yields 5 servings

Directions

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  1. Heat a skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Drain one can of black beans pour into a large pot over medium heat; add second can black beans, tomato sauce, salsa, and chili seasoning mix. Stir cooked ground round into the beans mixture, bring to a simmer, and cook until the flavors blend, 20 to 25 minutes.

Footnotes

  • Cook's Note:
  • You can also just use regular tomato sauce and black beans, rather than their no-salt-added versions.

Nutrition Facts


Per Serving: 260 calories; 5 33.6 21.8 30 464 Full nutrition

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Reviews

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Fantastic! I am not a chili fan, mainly because I don’t like kidney beans, but my husband loves chili and had been saying he wanted to make some, so I told him to find a recipe without kidney ...

Funny thing, it's raining today. A perfect chili for this day.