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Chipotle-Black Bean Chili Recipe

Chipotle-Black Bean Chili Recipe

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 YIELD: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


  • 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).

Nutritional Facts

1-1/4 cup (calculated without optional ingredients): 343 calories, 13g fat (4g saturated fat), 74mg cholesterol, 772mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 29g protein .

Reviews for Chipotle-Black Bean Chili

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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."

Reviewed Oct. 28, 2011

"The meat was very tender. It could have been spicier, but it had good flavor and was great with a little sour cream and cheese on top!"

Reviewed Sep. 7, 2011

"This is fantastic."

Reviewed May. 19, 2011

"This was my first time making homemade chili, without those prepackaged mixes. The chipotle peppers in adobo sauce gave this the best flavor, and quite a kick! Everyone loved it, this one's a keeper."

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