My Best Vegetable Chili with Black Beans
This delicious beef chili is loaded with vegetables and a few surprising spices that take this recipe from good to great!
Servings 6 servings
- 1 pound ground beef
- 1 (heaping) cup yellow onion chopped
- 4 garlic cloves minced
- 1/2 green bell pepper chopped
- 1 celery stalk chopped
- 1 medium carrot chopped
- 18 grape or cherry tomatoes chopped
- 3/4 cup tomato sauce
- 1/2 cup water
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 (heaping) tsp oregano
- 1 tsp coriander
- 1/8 tsp cinnamon
- dash cloves (powder)
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper to taste
- 3 cups black beans rinsed and drained
- 1 Tbsp lime juice
- 3 Tbsp cilantro chopped
Place the beef to a large pot and begin cooking to render out some fat.
Add in the veggies (onion, garlic, bell pepper, celery, carrot) and stir to cook for 2-3 minutes.
Stir in the tomatoes, tomato sauce, water, spices (chili powder, cumin, oregano, coriander, cinnamon, cloves, salt, and pepper), and beans.
Bring the pot to a bubble, then lower the heat to a simmer.
Cover the pot and cook the chili for as long as you have time (at least 30 minutes and up to 90).
Remove the lid, and stir in the lime juice and cilantro. Season to taste.
At this point, I like to let it simmer uncovered for about 10-15 minutes to thick it up even more! This is optional, based on your own desired thickness.
Serve and enjoy!