award winning black bean chili recipe

Written ByJenny Smyth Posted on
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The Best award winning black bean chili recipe

I’ve been making this award-winning black bean chili recipe for years, and it’s still a family favorite. I got the recipe from my aunt, who got it from her friend, a renowned chef.

The dish originated in the southern United States, where black beans are a staple ingredient. This hearty, comforting chili is perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering with friends and family.

The key to this recipe is using high-quality ingredients and cooking the beans slowly over low heat to bring out their rich flavor. The result is a thick, velvety chili that’s packed with nutrients and full of flavor.

My kids love it because it’s easy to make and always a hit with them. I love it because it’s healthy, delicious, and reminds me of my childhood.

When I serve this chili at family gatherings or potlucks, it’s always the first dish to go. People rave about the flavor and ask for the recipe.

I’m happy to share it with you now.

Award Winning Black Bean Chili

4.7 from 1328 votes

This rich, smoky black bean chili is a crowd-pleaser, packed with flavor and perfect for a cozy night in. The combination of spices and slow cooked beans makes it hearty and satisfying.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

2 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz) black beans, drained and rinsed
1 cup vegetable broth
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar

For Garnish

chopped fresh cilantro
diced avocado
diced red onion
shredded cheese
sour cream

👨‍🍳Directions

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add onion, red bell pepper, jalapeño, and cook until softened and slightly translucent, about 5 minutes.
3Add garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
5Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the mixture is slightly darkened in color.
6Add diced tomatoes, tomato sauce, black beans, vegetable broth, Worcestershire sauce, and apple cider vinegar.
7Stir well to combine, ensuring all ingredients are well incorporated.
8Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally.
9For deeper flavor, simmer for up to 2 hours, adding more broth if the chili becomes too thick.
10Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
11If the chili is too thick, thin it out with a bit more broth or water.
12If it is too thin, simmer uncovered for a few minutes to reduce the liquid.
13Ladle the chili into bowls and garnish with chopped cilantro, diced avocado, diced red onion, shredded cheese, and a dollop of sour cream.
14Serve hot and enjoy.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a spicier chili, add more jalapeño or a pinch of cayenne pepper. For a meatier version, add cooked ground turkey or beef along with the beans.

This award winning black bean chili recipe is a great option for any occasion, whether it’s a family gathering or a cozy night in. It’s easy to make, and it’s always a hit with my family and friends. I love that it’s a hearty, flavorful, and comforting meal that’s also packed with protein and fiber.

You can store leftover chili in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When reheating, you can add a little water to the chili to thin it out. It can be reheated on the stove or in the microwave.

I like to serve the chili with some shredded cheese, chopped onions, and sour cream on top. It’s a great way to add some extra flavor and texture to the dish. It is always a good idea to make a large batch of this chili and freeze it for later.

It’s a great meal to have on hand for busy nights or when you’re short on time. Plus, it’s always a hit with my family and friends.

❓ Frequently Asked Questions About Award Winning Black Bean Chili

1. What makes this black bean chili recipe award-winning?

The combination of slow-cooked black beans, rich beef broth, and spices creates a depth of flavor that’s hard to find in other recipes. The use of high-quality ingredients like ground beef and diced tomatoes also makes a big difference in the final product. Additionally, the recipe’s focus on cooking the beans slowly over low heat ensures that they’re tender and full of flavor.

2. Can I make this chili in a slow cooker?

Yes, you can definitely make this chili in a slow cooker! In fact, I often do this on busy days when I need something hearty and comforting for dinner. Simply brown the ground beef and cook the onions before adding all the ingredients to the slow cooker. Let it cook on low for 6-8 hours or on high for 3-4 hours.

3. Is this chili suitable for vegetarians?

While this recipe does contain ground beef, you can easily make it vegetarian by substituting with tempeh or seitan. Simply cook the tempeh or seitan before adding all the other ingredients to create a meatless version of this delicious chili.

4. Can I store leftovers in the fridge or freezer?

Yes, you can store leftovers in either the fridge or freezer! If you’re storing in the fridge, make sure to let it cool completely before refrigerating it within two hours of cooking. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

5. How do I reheat leftover chili without drying it out?

To reheat leftover chili without drying it out, simply place it in a saucepan over low heat and stir occasionally until warmed through.

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