Black Bean and Beef Chili
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 729
- Total Fat
- 26
- Saturated Fat
- 11
- Carbohydrates
- 71
- Dietary Fiber
- 16
- Sugar
- 24
- Protein
- 55
- Cholesterol
- 134
- Sodium
- 1325
- Total: 4 hr
- Active: 30 min
Ingredients
1 cup dried cherries
One 14-ounce can crushed tomatoes
2 pounds beef chuck, cubed into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 tablespoon chili powder
1/2 tablespoon dried oregano
2 tablespoons soy sauce
1 tablespoon chopped chipotle in adobo
Two 15-ounce cans black beans, plus 1/2 cup bean liquid
2 cups shredded Cheddar
[For Serving:] Hot cooked rice
Directions
- Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
- Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
- Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
- Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.