Reviewed: Oct. 29, 2008

I've made this chili for years and it's a hit at our house. It's actually the only chili we eat. Try 3T of chili power for a fuller tasting chili.

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Angie

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Reviewed: Oct. 27, 2008

I'm giving this recipe 5 stars. I needed a good recipe for Black bean Chili and I think I finally found it!! I pretty much followed the recipe but I made a few tweaks of my own with this one.... First my husband doesn't like ground turkey so I used 95% lean ground meat. I browned my meat seasoned with cumin chili powder, garlic powder and onions. I also sauted some celery. I put this on the bottom of my crock pot; I added the black beans and 2 cans of diced tomatoes with green chili's (14 1/2 oz cans) 1 sm can of tomatoe paste and I also added 1 sm can of diced green chilis a little green pepper diced and I also added one envelope of Old El Paso hot and spicy taco seasoning. I cooked this in my crockpot on high about 3 hrs... then before we left for my son's football game I cut the crockpot on low for another 3 hrs. After we came home from the game the house smelled so great! This chili was delicious and hearty!! I served this with Grandmother's Buttermilk Cornbread also found on this site. It was the perfect meal especially after being outside in the chill! Great recipe.... thanx for sharing.. I will be putting this in my fall/winter rotation of recipes.

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Donna

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Reviewed: Oct. 24, 2008

This really is FANTASTIC Black Bean Chili! And it was such a hit with my family!! The only thing I tweaked was I added was about 1 tablespoon of cumin because in my opinion, chili just isn't chili without that smoky, cumin flavor. Oh yeah, I put in about 1 teaspoon red pepper flakes too. Otherwise, followed recipe exactly and it was delish!! Such a nice change from your run of the mill chili with kidney beans. I served this with corn bread, cheese and sour cream. Awesome!! Thanks for a great recipe!

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Ang

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Avondale, Arizona, USA

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Reviewed: Oct. 22, 2008

This is good... I thought it was going to be too much (3 cans of black beans!?) but I have barely 2 cups leftover! I eyeballed the spices and upped the cumin, i used chicken cuz we don't have turkey readily available here in Singapore. My American husband and brother loved it, and ate waaay too much. Reminded us of our Tex-Mex days. Served it with "Golden Sweet Cornbread". A hit.

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mrstrii

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Reviewed: Oct. 20, 2008

I made this chili tonight for my husband who is on a sodium-restricted diet. I used no-salt added black beans, 14 oz. no-salt added diced tomatoes and 8 oz no-salt added tomato sauce. I omitted the basil, reduced the oregano by half, added 1 T. cumin and sprinkled in more chili powder (homemade sodium free). He dished his over low salt crackers and said it was delicious! I served mine over Fritos Scoops and it was wonderful!! YEA! A low sodium chili that we both enjoy! Thanks!

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JENNYDEP

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Reviewed: Oct. 20, 2008

This was the first time I had ever made chili. I used 19 oz of black beans and two large tins of crushed tomatoes.I substituted red wine for red wine vinegar. I didn't use any thyme, but added cumin, red pepper flakes to taste.

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No Appetite

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Oct. 20, 2008

Used TVP instead of turkey and added extra chili powder, cumin and red pepper flakes. It was very good and you couldn't even tell it was vegan!

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Jenna

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Reviewed: Oct. 19, 2008

i wanted this to be good so bad, and thought it would as per all the reviews. but as soon as i started making it, the mounts of oregano AND basil concerned me. But i figured, everyone else liked it so stay true to the recipe. Mistake. Instead of a southwest-esque flavor, it tasted like italian food. Those two spices combined with the tomatoes made it taste like something italian. it was so weird b/c it looked like black bean chili but tasted like marina sauce! I definitely recommend cutting down those two spices!

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Oct. 16, 2008

My husband raved about this chili. I took the advice of others (something I love about this site) and doubled the amount of tomatoes in the recipe and added about 2 tsp. of beautiful cumin. We like everything really spicy, so one can of tomatoes that I used had green chilies in it. I also doubled the garlic and used olive oil instead of vegetable oil. This recipe is a keeper and is so easy to spice up or down. Wonderful, thank you.

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Cupcake Mama

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Reviewed: Oct. 16, 2008

Great recipe! I added an extra 1/2 teaspoon of cumin, as the other reviewers suggested. I also used the suggestion of added a can of tomatoes with diced chilis. I will be making this again.

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Shellou

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

I used fire roasted tomatoes, but I think next time I'll use a can of Rotel. I also add some red pepper flakes for a little spice. It's a good recipe, but I think it needs a little tweaking.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 14, 2008

This is a recipe doesn't compromise taste for health concerns, which makes it a true 5 star in my book. I had bought a package of 99% fat free ground turkey, which my BF just absolutely loathes. He thinks the 1% fat stuff tastes like cardboard, so I decided to make this chili to disguise the dryness of the turkey. To add a little fat, I added a few strips cooked diced bacon and I sauteed the onion in 1 T of the drippings. I added a can of jalapenos, some tomato paste, worcestershire sauce 1 T cumin, paprika, cayenne and 2 bay leaves. I increased the chili powder to 2T, oregano to 2 T, basil to 2 T, garlic to 4 cloves,and vinegar to 2 T.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

this really is fantastic black bean chili!!! great easy recipe

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Noelle

Cooking Level: Expert

Home Town: Reading, Massachusetts, USA

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Reviewed: Oct. 13, 2008

Huge huge hit. Especially at Halloween time. Right when it starts to get chilly out.

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Rochelle

Cooking Level: Professional

Home Town: Fort Lauderdale, Florida, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 8, 2008

Very good! I did add about a cup of ketchup and some hot sauce. We put the chili over Fritos and melted some cheese on top with a dollop of sour cream. Very tasty!

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B-Diddle

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Reviewed: Oct. 8, 2008

Best Chili Recipe EVER!!!

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MMZEHER

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 6, 2008

This is a good recipe but I cut the flavorings at least in half, since I like to taste the meat and other ingredients.

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HollyN82

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Very yummy. Added carrots, halved cherry tomatoes, tomato sauce, salt, chickem bouillon, and curry. Very easy.

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suz

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Reviewed: Sep. 29, 2008

I followed the recipe and then added 1/2 Tablespoon cumin alone with the rest of the spices. I served it over rice. Very very tasty.

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D. BRAUN

Cooking Level: Expert

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Sep. 24, 2008

As other reviewers suggested, I doubled the amount of can tomatoes. Also, I add in about 12 cut-up pieces of jalapenos to give it some extra spice. I buy the canned jalapenos from the store that are already cut up.

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CALMIKALYN

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Fantastic Black Bean Chili

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