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Betsy's Black Bean Chili

Rated as 4.86 out of 5 Stars

"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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30 m servings 260
Original recipe yields 5 servings


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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.


  • 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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Read all reviews 7
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Funny thing, it's raining today. A perfect chili for this day.

This was so easy and definitely a keeper!

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 ...

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 TBLSP...

Added pepper and a bit of salt. Made enough that for leftovers I can add corn chips or macaroni.

This was the easiest chili I'e ever made! We really enjoyed it and will definitely be making it again!

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 ...