Beef and Black Bean Chili With Roasted Orange Peppers

Perfect for those chilly nights when you want to stay under the covers.

Beef and Black Bean Chili With Roasted Orange Peppers
 Courtesy Image

This chili packs as much protein as it does flavor thanks to the beef, beans, and combination of spices. And if you’re looking to heat things up a bit, feel free to add a dash or two of cayenne pepper.

Recipe and photo courtesy of Jamila René Lepore, M.S., R.D.N. at No Nonsense Nutritionist.

Prep time

5 min.

Cook time

15 min.

  • Oil spray
  • 1 1/4 lb extra-lean ground beef
  • 2 cans black beans
  • 1 sweet onion, chopped
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/8-1/4 tsp cayenne (depending on your spice preference)
  • 1 Tbsp unsweetened dark cocoa powder
  • 1 cup light low-sodium broth
  • 2 orange bell peppers, sliced

Heat a large pot to medium high, and lightly mist with oil.

Add onion and sauté until it starts to soften, about 2-3 minutes. Add meat, and cook until browned and heated through.

Meanwhile, puree 1 can of beans, and then add both cans to the pot.

Add spices, cocoa, and broth. Stir to combine.

Cover with lid. Bring to boil, and reduce to simmer for 1 hour.

Place sliced peppers on a foil-lined sheet pan, and broil on low for 5-10 minutes or until softened and lightly charred.

Serve chili in bowls, and top with orange peppers.