Name: Black Bean Chili
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 pounds 95% lean ground beef; 3 cups coarsely chopped carrots, sliced celery, chopped onions and/or chopped sweet peppers; 4 cloves garlic, minced; 1 tablespoon canola oil; 2 (15 ounce) cans no-salt-added black beans, rinsed and drained; 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 1 cup 50%-less-sodium beef broth; 2 tablespoons chili powder; 1 teaspoon dried oregano, crushed; 0.5 teaspoon black pepper or crushed red pepper; 1 Sliced green onion, chopped onion, snipped fresh parsley, snipped fresh cilantro, chopped tomato and/or plain fat-free Greek yogurt; 1 Chili powder or ground cumin

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

Question 4

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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