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Black Bean Potato Chili

 Black Bean Potato Chili
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
12 ServingsPrep: 5 min. Cook: 3 hours 20 min. + standing


  • 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


  • 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).