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Cowboy Beef and Black Bean Chili

Cowboys sure do love their chili. This hearty dish features lean Ground Beef, onions, bell peppers, tomatoes, beer and honey for a nutritious take on the classic dish.

  • 2
    hrs
  • 8
    SERVINGS
  • 410
    Cal
  • 36 g
    Protein

Ingredients:

  • 2 pounds Ground Beef (93% lean or leaner)
  • 1 tablespoon vegetable oil
  • 1-1/2 cups chopped onions
  • 2 tablespoons minced garlic
  • 2 medium yellow bell peppers, chopped
  • 1 large jalapeño pepper, seeded, finely chopped
  • 1/4 cup chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground red pepper
  • 1 can (28 ounces) crushed canned tomatoes, undrained
  • 1 can (14-1/2 ounces) unsalted diced tomatoes
  • 1 can (14 ounces) reduced-sodium beef broth
  • 12 ounces dark beer
  • 1/3 cup tomato paste
  • 1 tablespoon honey
  • 2 cans (15 ounces each) unsalted black beans, rinsed, drained
  • Chopped fresh cilantro (optional)

Cooking:

  1. Heat stockpot over medium heat until hot. Add ground beef; cook over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon. Set aside. 

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.

  3. Return beef  to stockpot. Add chile powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

405 CALORIES

0 % *

3.7g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

7.4 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 405 Calories; 107.1 Calories from fat; 11.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.8 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 84 mg Cholesterol; 581 mg Sodium; 39 g Total Carbohydrate; 10.5 g Dietary Fiber; 36 g Protein; 7.4 mg Iron; 1350 mg Potassium; 9.4 mg Niacin; 0.9 mg Vitamin B6; 2.8 mcg Vitamin B12; 8.2 mg Zinc; 23.7 mcg Selenium; 121.5 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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