Tested till perfect Beef and Black Bean Chili

Beef and Black Bean Chili

This chili recipe is made special with sweet peppers and corn kernels, and is delightful comfort food for a party of six.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 lb 1lblean ground beef
  • 1 1oniononions, diced
  • 1 1sweet red peppersweet red peppers, diced
  • 1 1carrotcarrots, diced
  • 1 1stalk celery, diced
  • 2 2clove garliccloves of garlic, minced
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)black beanblack beans, drained and rinsed
  • 1/2 cup 1/2cupfresh or frozen corn kernels
  • 2 tbsp 2tbsptomato paste
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tbsp 2tbsplime juice
  • 1/2 cup 1/2cupshredded Cheddar cheese
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In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, red pepper, carrot, celery, garlic, chili powder, cumin, oregano, salt and pepper; fry over medium heat, stirring, until vegetables are softened, about 5 minutes.

Stir in tomatoes; bring to boil. Reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes. Sir in coriander and lime juice. Sprinkle with cheese.

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Nutritional Information Per each of 6 servings: about

cal 320 pro 24g total fat 13g sat. fat 6g
carb 28g fibre 8g chol 51mg sodium 780mg

% RDI:

calcium 15 iron 33 vit A 58 vit C 98
folate 30
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