Skip to content

Beef and Black Bean Chili

    Hearty beef and black beans gets a smoky kick from toasted cumin, chipotles in adobo and cinnamon stick to create this easy and crowd pleasing chili.

    Beef Chili with Black Beans - The Lemon Bowl

    Do you love chili as much as I do? Smoky, sweet and bursting with flavor, chili is a healthy and protein-packed dinner in a bowl. If you’re throwing a party, chili is the perfect dish because not only can it be made the day before – it actually tastes better the next day!

    Want to get even more ahead of the game? Make a batch and pop it in the freezer. Boom.

    Beef and Bean Chili with Cinnamon Stick - The Lemon Bowl

    The secret to this chili is as simple as throwing a whole cinnamon stick into the pot while it simmers. Warm cinnamon is the perfect balance for the spicy chipotles and toasted cumin. It will be just the thing that will make your guests wonder what you did to make this chili so tasty.

    Smoky Baked Corn Tortilla Chips - The Lemon Bowl

    In fact, we served my Sweet and Smoky Turkey Chili for my little man’s first birthday bash. Guests could help themselves and go crazy with over 12 toppings – from avocado to shredded cheese to Baked Corn Tortilla Chips. Easy and effortless entertaining at it’s best! Just what a new mom needs. ;-)

    Your spoon is waiting.

    Beef Chili with Black Beans - The Lemon Bowl

    Beef and Black Bean Chili

    4 stars average
    Hearty beef and black beans gets a smoky kick from toasted cumin, chipotles in adobo and cinnamon stick to create this easy and crowd pleasing chili.
    PREP: 10 mins
    COOK: 45 mins
    TOTAL: 55 mins
    Servings: 6


    • 1 pound ground beef (90% lean)
    • 1 medium onion (diced)
    • 2 cloves garlic (grated)
    • 2 sweet peppers (diced (red, yellow or orange))
    • 1 tablespoon cumin seeds (toasted then crushed or ground cumin)
    • 1 tablespoon smoked paprika
    • 1 tablespoon chili powder
    • 1 teaspoon dried oregano
    • 1 chipotle pepper adobo (minced – remove seeds to lower heat level)
    • 14 ounce can can fire roasted diced tomatoes
    • 14 ounce can can black beans (drained and rinsed)
    • 4 cups chicken broth (low sodium or homemade)
    • 1 teaspoon cinnamon stick (or 1/2 ground cinnamon)
    • 2 tablespoons barbeque sauce
    • salt and pepper to taste
    • diced avocado (lime wedges and cilantro – optional garnish)


    • Heat a large soup pot over medium-high heat and spray with non-stick olive oil spray. Add ground beef plus a pinch of salt and pepper then cook until browned using a wooden spoon to break into small pieces.
    • When beef is nicely browned, remove from pan and set aside.
    • Add diced onion, garlic and peppers into the pan plus another pinch of salt and pepper. Stir in cumin, chili powder, oregano and chipotle pepper. Cook until veggies are softened, about 5-7 minutes.
    • Pour in reserved beef along with chicken broth, diced tomatoes, black beans, barbeque sauce and cinnamon stick using wooden spoon to scrape up the browned bits from bottom of the pan. Bring to boil then simmer on low for 30 minutes.
    • Serve with diced avocado, lime wedges and fresh cilantro.


    Since every brand of tomatoes and chicken broth have varying levels of sodium, season this dish as you please with the amount of salt and pepper you wish. To lower the heat level of the chipotle peppers, remove the ribs and seeds before mincing. Want to kick it up a notch? Double the amount!


    Calories: 245kcalCarbohydrates: 21.7gProtein: 20.5gFat: 8.6gSaturated Fat: 3.4gPolyunsaturated Fat: 5.2gCholesterol: 53mgSodium: 707mgFiber: 5.1gSugar: 4.6g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Instructions are lacking as to when to put the beef in. Way too much cumin and too little chili powder and way too much liquid. Wasn’t the best beef and bean chili out there.

      1. Hi Pam, Did you start with cumin seeds? That’s why it’s a bit more than ground cumin. :) This is one of our favorite recipes so i’d love to make it a success for you! Also so sorry about not mentioning where you add back the beef. I revised it!!

    2. Hi! I tried this recipe today and it was seriously amazing. Thanks for your insight and for sharing the recipe! Will definitely be trying some of the others i see on your blog!

    3. yummm, this is currently simmering in a big pot on my stove for tonight’s Superbowl festivities….and it smells heavenly! I may be loosing it, but am I missing where the black beans are in the recipe?

      1. Oh my gosh Laura – you are NOT losing your mind. Apparently I have lost mine!! :) I blame it on being a mom – haha. Forgive me !!! Recipe is updated.

    4. oooh… cinamon, never would have thought of that! I love doing a chili party and letting guests pick their own toppings. It’s a simple and fun way to entertain!

      1. Let me know what you think!! It’s definitely subtle but I really love the balance it gives to the smoky, spicy heat. :-)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Your feedback is important to us. Rate what you thought of this.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.