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Camellia Brand
a bowl of beef and black bean chili

Stovetop Beef & Black Bean Chili

4.5 stars 7
rate this recipe
4Really good
3Just good
2So so
1Didnt like it


  • 2 1/2 pounds ground beef or turkey
  • 1 large onion, chopped fine
  • 2 Poblano chilies, seeded, chopped fine
  • 1 jalapeño pepper, seeded, minced
  • 1 1/2 tablespoons chipotle chile powder
  • 2 tablespoons ground cumin
  • 4 large cloves garlic, chopped
  • 1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound Camellia Brand Black Beans, rinsed and sorted
  • 6-8 cups beef broth
  • Salt to taste
  • Assorted toppings: shredded cheese and sour cream


  1. Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
  2. Drain meat, and return it to Dutch oven.
  3. Add onion and cook until translucent, about 5 minutes.
  4. Add the Poblano peppers, jalapeño, chipotle chile powder, and cumin; stir thoroughly. Cook until the peppers soften slightly, about 3 minutes.
  5. Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and 3 cups beef broth. Stir to combine.
  6. Bring to a boil, reduce heat to low, and cook for 3-4 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary.
  7. Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

Ingredients used in this Recipe

garlic black beans turkey onion cumin Broth chilies beef