Beef Chili with Black Beans - The Lemon Bowl
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3.5 from 2 votes

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.
Course Soup
Cuisine American
Keyword black bean chili
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 245kcal
Author Liz Della Croce


  • 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: 245kcal | Carbohydrates: 21.7g | Protein: 20.5g | Fat: 8.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 5.2g | Cholesterol: 53mg | Sodium: 707mg | Fiber: 5.1g | Sugar: 4.6g