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



Recipe Summary

5 mins
25 mins
30 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Note:

You can also just use regular tomato sauce and black beans, rather than their no-salt-added versions.

Nutrition Facts

260 calories; protein 21.8g 44% DV; carbohydrates 33.6g 11% DV; fat 5g 8% DV; cholesterol 29.7mg 10% DV; sodium 464.2mg 19% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
Funny thing it's raining today. A perfect chili for this day. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Funny thing it's raining today. A perfect chili for this day. Read More
Rating: 5 stars
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 beans. He found this and we are both hooked! We subbed in a can of chick peas for 1 can of black beans and enjoyed with sour cream guacamole shredded cheddar cheese and chopped green onions along with some fresh bread. Loved it!! Hats off to Betsy for a great recipe - I now love chili!! Read More
Rating: 5 stars
This was so easy and definitely a keeper! Read More
Rating: 5 stars
I am hoping the changes I made were submitted before this web site crashed! Briefly, I make enough for 8 people. I use 2 lbs of First Cut top round finely cubed and browned meat in 2 or 3 TBLSPS OF EXTRA VIRGN LIGHT OLIVE OIL, & I buy 2 packs of Mild Chili seasoning, & a large can of crushed tomatoes. Meanwhile I use two large cans of Bushes Best black beans, & 1 small can of Bushes Best Seasoned black beans, in a large pan with enough water to keep from sticking. Bring to a boil, add the meat, and reduce heat to medium low. Simmer , stirring & adding water until all is tender. I add the crushed tomatoes in the last 20 minutes or so. Serve hot in bowls top with extra sharp yellow cheddar cheese. Enjoy!! Read More
Rating: 4 stars
I drained the beans. I'm not a salsa person, so substituted with can on diced tomatoes. For more liquid, added 1 cup beef broth. Also added diced onion and 2 garlic cloves. Sorry, couldn't help it.. Read More
Rating: 5 stars
This was the easiest chili I'e ever made! We really enjoyed it and will definitely be making it again! Read More
Rating: 5 stars
Added pepper and a bit of salt. Made enough that for leftovers I can add corn chips or macaroni. Read More