Beef And Black Bean Chili With Chipotle And Avocado

Beef and Black Bean Chili with Chipotle and Avocado is a delicious and hearty dish that combines the flavors of tender beef, black beans, chipotle peppers, and creamy avocado.

This beef and black bean chili starts by blending a portion of the black beans with diced tomatoes, chipotle peppers, and adobo sauce to create a rich and smoky base. This mixture adds depth of flavor and a touch of heat to the chili. The remaining black beans and seasoned ground beef are added to the pot, creating a satisfying and protein-packed meal.

The beef is browned until it loses its raw color, and then it’s combined with sautéed onions, chili powder, and cumin. These aromatic spices infuse the dish with warmth and complexity. As the chili simmers, the flavors meld together, creating a robust and comforting bowl of goodness.

To serve, the chili is topped with a vibrant mixture of diced avocado, lime juice, and onion. The creamy avocado adds a cool and refreshing element to balance the spiciness of the chili. The combination of textures and flavors makes each spoonful of this chili a delight to savor.

Whether enjoyed on a chilly evening or served at a gathering with friends and family, this Beef and Black Bean Chili with Chipotle and Avocado is sure to please. It’s a filling and flavorful dish that showcases the wonderful combination of beef, beans, spices, and the vibrant addition of avocado.

SERVES: 4

INGREDIENTS:

• 3 15-oz. cans black beans, rinsed and drained
• 1 14 1/2-oz. can diced tomatoes
• 1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
• 2 Tbs. extra-virgin olive oil
• 1 lb. 85% lean ground beef
• Kosher salt
• 1 large red onion, finely diced
• 1 1/2 Tbs. chili powder
• 2 tsp. ground cumin
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• Freshly ground black pepper
• 1 ripe avocado, cut into medium dice

INSTRUCTIONS:

1. Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
2. Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 minutes. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes.
3. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 minutes. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds.
4. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 minutes, stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, thin it with water.
5. Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.

NUTRITIONAL INFORMATION:

PER SERVING

• 670 CALORIES | 42G PROTEIN | 64G CARB | 29G TOTAL FAT | 7G SAT FAT |
  17G MONO FAT | 2.5G POLY FAT | 85MG CHOL | 1,070MG SODIUM | 18G FIBER

NOTE:

• Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag and use them as an additional chili topping.