The Trough Low Carb Main Dishes   Beef and Black Bean Chipotle Chili  
Beef and Black Bean Chipotle Chili  
  • 3 15 oz cans Black Beans
  • 15 oz can of diced tomatoes
  • From a can of chipotle chilis in adobo sauce, remove 1 medium chipotle plus 2 tablespoons of sauce
  • 2 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • Kosher Salt
  • 1 red onion, diced
  • 1 1/2 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped
  • Fresh ground black pepper
  • 1 ripe avocado, diced
1. Puree one one-third of the beans with the tomatoes and their juices along with chipotle and adobo sauce in food processor and process until smooth. Set aside.

2. Heat olive oil in 5-6 quart Dutch oven over medium high heat until shimmering hot. Add beef and season with 1/2 teaspoon salt and cook using a wooden spoon to break up the meat for about 3 minutes. Transfer beef to a large plate using a slotted spoon.

3. Add 1/2 of the onion and 1/4 tsp salt and cook until it browns and softens, around 3 minutes. Reduce heat to medium and add chili powder and cumin and cook for 30 seconds. Add remaining black beans, the pureed bean mixture from step 1 and the beef to the pot and simmer for 10 minutes, stirring frequently.

4. Add 1/2 of the lime juice, half of the cilantro and salt and pepper to taste.

5. Meanwhile, mix the remaining lime juice and onion with the avocado. Season with salt and pepper.

6. Serve the chili topped with the avocado mixture from step 5.

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