Black Bean Chili

• 1 pound Lean Ground Beef
• 3 cans (15 Oz. Cans) Black Beans
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1 whole Chipotle In Adobo, Chopped (or More If You Like It Hot)
• 1 whole Medium Red Onion, Diced
• 2 Tablespoons Chili Powder
• 2- 1/2 teaspoons Cumin
• 2 Tablespoons Tomato Paste
• 1 teaspoon Salt
• 1 can (15 Oz Can) Beef Broth
• 1/2 whole Lime, Juiced
• 1/4 cups Cilantro, Chopped
• Jack Cheese, Grated
• Avocado, Chopped
• Red Onion, Diced
• Cilantro, Chopped
• Corn Chips (like Fritos)

1. In a large pot (I used my Dutch oven) over medium heat, begin to brown the ground beef.
2. Meanwhile, drain and rinse two cans of the black beans.
3. Set them aside.
4. Into a blender or large food processor, add the undrained can of black beans, the diced tomatoes (with juice), and the chipotle.
5. Blend until smooth.
6. When beef is browned, add the onions and cook until opaque, 2-3 minutes.
7. Add the spices, tomato paste and salt.
8. Cook, stirring continuously for another 1-2 minutes until fragrant.
9. To the pot, add the beef broth, drained black beans, and the contents of the blender.
10. Stir to combine, bring to a simmer and reduce heat to low.
11. Simmer, uncovered, 60-90 minutes (I did 90), stirring often to prevent chili from sticking.
12. Chili will thicken as it simmers.
13. Add the lime juice and chopped cilantro.
14. Taste chili and check for seasoning.
15. Add more salt if needed.
16. Serve with jack cheese, corn chips, avocado, red onion, and fresh cilantro on top.
17. Adapted from Smells Like Home and Kalyns Kitchen.

ground beef, black beans, tomatoes, in, red onion, chili powder, cumin, tomato paste, salt, cilantro, cheese, avocado, red onion, cilantro, corn chips

Taken from tastykitchen.com/recipes/main-courses/black-bean-chili-2/ (may not work)