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Black Bean Potato Chili Recipe

Although I was always interested in cooking, I never got a chance to do much of it until I got married. I used to only rely on cookbooks, but over time, I became more confident and started creating my own recipes. This is one I'm especially proud of. - Giovanna Garver, Paonia, Colorado

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Black Bean Potato Chili Recipe

Prep: 5 min. Cook: 3 hours 20 min. + standing

Yield: 12 Servings

5 200 205

Ingredients

1 pound dried black beans
6 cups water
1 can (28 ounces) diced tomatoes, undrained
1 pound ground beef, cooked and drained
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1 can (16 ounces) enchilada sauce
1 envelope chili seasoning
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder

Directions

Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid.
Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency. Yield: 12 servings (3 quarts).

Originally published as Black Bean Potato Chili in Taste of Home Ground Beef Cookbook , p151

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Black Bean Potato Chili

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(1-1) of 1 reviews

Reviewed on Jan. 24, 2011 by slug9000

I made this chili last night. It was delicious. I made it without the ground beef and with a can of mild green chiles. I gave it four stars because it calls for dried black beans, which are better if you're watching your sodium, but kind of a pain in the behind to soak, boil, soak again, etc. I would make this again, though. The potatoes are a nice addition.