Quick Skillet Beef and Black Bean Chili
10min
15min
4
380
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Chef's Note
The warm spices (allspice and cumin) already infused in your leftover beef from Day 1 will give this quick chili a surprisingly deep, slow-cooked flavor in just 15 minutes. Top with fresh cilantro or a dollop of sour cream if desired!
Tags
Ingredients
1 lb leftover cooked Lebanese-spiced ground beef
1 medium yellow onion
1 medium red bell pepper
2 cloves garlic cloves
1 tbsp olive oil
1.5 tbsp chili powder
15 oz canned black beans
15 oz canned crushed tomatoes
1/2 cup water
1/2 tsp salt
Instructions
- 1
Prepare the fresh vegetables: peel and finely chop 1 medium yellow onion, wash, core, and chop 1 medium red bell pepper, and mince 2 cloves of garlic.
- 2
Open 15 oz of canned black beans, drain, and rinse them thoroughly under cold water.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped yellow onion, chopped red bell pepper, and 1/2 tsp salt. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften and develop light color.
- 4
Reduce the heat to medium. Add the 2 cloves of minced garlic and 1.5 tbsp chili powder to the skillet. Cook, stirring constantly, for 1 minute to toast the spices and release their aroma.
- 5
Stir in 1 lb of leftover cooked Lebanese-spiced ground beef (from Day 1), 15 oz of canned crushed tomatoes, the 15 oz of drained black beans, and 1/2 cup of water. Stir thoroughly to combine all components.
- 6
Bring the mixture to a rapid boil, then immediately reduce the heat to medium-low. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the liquid reduces and the chili reaches a thick, cohesive consistency.
- 7
Remove the skillet from the heat, taste, adjust seasoning if desired, and serve hot.
Nutrition Information (per serving)
380
28g
22g
20g
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