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Chipotle-Black Bean Chili

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
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 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


  • 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.
  • 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.
    Freeze option: 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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Average Rating:
  • Susan
    Aug 14, 2020

    I had high hopes for this one. It was kinda soupy so we ate it over rice with shredded cheese and sour cream. I used an extra chipotle pepper AND an extra tablespoon of adobo but it still seemed lacking in flavor. I used angus beef and Muir Glen organic fire roasted tomatoes, Maybe I'll try again on the stove top and brown the meat first and add some tomato paste to thicken it up.

  • pajamaangel
    Jun 11, 2017

    No comment left

  • xlsalbums
    Feb 9, 2017

    This was really good. Good flavor and we liked the spice.

  • 2southernstars
    Oct 17, 2015

    My family and friends love this chili. I have easily made it over a dozen times. Quick to put together, freezes well and is great leftover in lunch boxes. We like heat so I add an additional chipotle pepper.

  • mrumpz
    Oct 11, 2012

    This recipe is very tasty when made as stated! If you like a lot of heat, then add more chipotle peppers. My kids prefer less, so I cut down on them when making this. For something different, I sometimes brown polenta slices with a little olive oil or butter and use as a garnish along with cheese and sour cream. It's also good with the stew simply ladled on top of the fried polenta.

  • scrapo
    Sep 24, 2012

    Great flavor! I did spice it up a bit by using black beans with diced jalepenos (I may cut that down next time though to 1 can reg, 1 can w/ jalepeno)! Served w/ homemade chili lime tortilla chips!

  • howdy-hoe-there
    Mar 22, 2012

    This recipe is very easy to make. My family loved this chili so much they want me to make more and freeze it for lunches. I used extra lean ground beef in my chili as that's what I had on hand. I cooked the beef first before I added it in the slow cooker.

  • momtoa1
    Mar 9, 2012

    Loved it! My kids aren't big fans of beans, so I used a 4# roast and the kids ate the meat and loved it.

  • mjlouk
    Oct 28, 2011

    The meat was very tender. It could have been spicier, but it had good flavor and was great with a little sour cream and cheese on top!

  • caseyjacie
    Sep 7, 2011

    This is fantastic.