Recipe courtesy of Tracy Rabenberg

Mexican Black Bean Chili

  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: about 3 quarts
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3 pounds black beans, dry

2 quarts water

1 1/2 cups onions, chopped

1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped

2 tablespoons chipotle chili pepper

1 tablespoon salt

1 tablespoon black pepper

1 quart chili sauce

1/4 cup red pepper, chopped

1/2 cup tomatoes, diced

3 tablespoons chili powder

1 tablespoon cumin

1 teaspoon lime juice

2 bunches cilantro, chopped

3 cups water or vegetable stock


  1. Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.
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