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Chipotle-Black Bean Chili

Total Time

Prep: 15 min. Cook: 7 hours


8 servings (2-1/2 quarts)

Updated: Sep. 25, 2022
This thick slow-cooked chili is special to me because it cooks itself while I’m at work. My family and friends love it. It’s really nice served with corn bread. —Patricia Nieh, Portola Valley, California
Chipotle-Black Bean Chili Recipe photo by Taste of Home


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce
  • 2 garlic cloves, minced
  • 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges


  1. In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper.
  2. Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice.

Can you freeze Chipotle-Black Bean Chili?

Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts

1-1/4 cups (calculated without optional ingredients): 343 calories, 13g fat (4g saturated fat), 74mg cholesterol, 772mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 29g protein.

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