Black Bean Potato Chili Recipe

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Black Bean Potato Chili Recipe

Read Reviews
4 2 2
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 3 hours 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 3 hours 20 min. + standing

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 1999, p151

  • 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
  1. 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.
  2. 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 1999, p151

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Reviews forBlack Bean Potato Chili

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MY REVIEW
pajamaangel User ID: 1603339 260667
Reviewed Feb. 2, 2017

"If this chili had more heat we would have been completely satisfied. Next time I will add some jalapenos and diced green chilies for some heat."

MY REVIEW
slug9000 User ID: 3827284 32892
Reviewed Jan. 24, 2011

"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."

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