Chipotle-Black Bean Chili Recipe
Chipotle-Black Bean Chili Recipe photo by Taste of Home

Chipotle-Black Bean Chili Recipe

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This thick, slow-cooked chili is special to me because it "cooks itself" while I'm at work. My family and friends love it. It's really nice served with corn bread. —Patricia Nieh, Portola Valley, California
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce
  • 2 garlic cloves, minced
  • 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

Nutritional Facts

1-1/4 cup (calculated without optional ingredients) equals 343 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 772 mg sodium, 26 g carbohydrate, 6 g fiber, 29 g protein.


  1. In a large bowl, combine the beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, cumin, oregano, salt and pepper.
  2. Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add the beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice.
    Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
    Yield: 8 servings (2-1/2 quarts).
Originally published as Chipotle-Black Bean Chili in Simple & Delicious April/May 2011, p37

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Reviewed Oct. 17, 2015

"My family and friends love this chili. I have easily made it over a dozen times. Quick to put together, freezes well and is great leftover in lunch boxes. We like heat so I add an additional chipotle pepper."

Reviewed Oct. 11, 2012

"This recipe is very tasty when made as stated! If you like a lot of heat, then add more chipotle peppers. My kids prefer less, so I cut down on them when making this. For something different, I sometimes brown polenta slices with a little olive oil or butter and use as a garnish along with cheese and sour cream. It's also good with the stew simply ladled on top of the fried polenta."

Reviewed Sep. 24, 2012

"Great flavor! I did spice it up a bit by using black beans with diced jalepenos (I may cut that down next time though to 1 can reg, 1 can w/ jalepeno)! Served w/ homemade chili lime tortilla chips!"

Reviewed Mar. 22, 2012

"This recipe is very easy to make. My family loved this chili so much they want me to make more and freeze it for lunches. I used extra lean ground beef in my chili as that's what I had on hand. I cooked the beef first before I added it in the slow cooker."

Reviewed Mar. 9, 2012

"Loved it! My kids aren't big fans of beans, so I used a 4# roast and the kids ate the meat and loved it."

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