As with every new year, probably the most common New Year’s Resolution is to lose weight (or eat healthier, or exercise more).  I know after the overindulgence of the holidays, which seem to start in October with Halloween, we might be looking for satisfying and healthier meals.  I know I am, but I don’t want to eat just salads and fish or chicken. For me, the best way to get back on track is to cut down on the carbs! However, I still need some stick to your bones kind of food.

So when I saw a pin for Black Bean and Beef Chili with Cilantro, Lime and Avocado Salsa from Kalyns Kitchen I knew I would love it and had to give it a try. I’ve been a fan of Kalyn’s site for quite some time. The recipes I’ve tried from her have never disappointed and they’re simple to make!

If you’re looking for a fantastic, flavorful, and healthier low carb chili, give this Beef and Black Bean Chili recipe a try.  I promise you won’t be disappointed!  And don’t forget, Super Bowl is coming up…this would make a great addition to your Super Bowl festivities.  The guys will love this chili too!

See you next month!

All the best, Judy

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Beef and Black Bean Chili

A delicious chili recipe that's low carb and satisfying very slightly adapted from Kalyns Kitchen

Ingredients

• 3 cans black beans
• 1 14.5 oz. can diced tomatoes
• pinch ground Chipotle chile pepper or one diced chile from a can of Chipotle Chiles in Adobo
• 2 tsp. olive oil
• 1 lb. very lean ground beef less than 10% fat
• 1 C. diced onion
• 1 T or more regular chile powder
• 1 T or more ground Ancho chile pepper
• 1/4 tsp. ground Chipotle chile pepper
• 2 tsp. ground cumin I used about 3 tsp.
• 2 C. homemade beef stock or 1 can beef broth
• 2 T tomato paste
• 1/4 cup fresh-squeezed lime juice
• 1 bunch cilantro chopped (reserve half for guacamole)

For the guacamole:

• 1/2 red onion finely diced
• 1/4 cup fresh-squeezed lime juice
• 1 bunch cilantro chopped
• 2 avocados
• salt and fresh ground black pepper to taste

Instructions

• Place 2 of the 3 cans of black beans in colander and rinse well and drain. Set aside.
• In a food processor puree the third can of undrained beans, tomatoes with their liquid, and pinch of Chipotle chile powder or whole chipotle, depending on which you're using. Process until smooth.
• In bottom of heavy soup pot, heat 2 tsp. olive oil, add ground beef (breaking it apart as you cook it) and diced onions. Cook until beef is browned and onions are soft.
• Add all the chile powders and cumin and saute about 30 seconds more.
• Add beef stock, pureed bean mixture, drained beans from colander and tomato paste. Simmer, uncovered, 30 minutes (or longer on low heat). Taste to see if you need more chili powder, if you used a whole chipotle chile you probably won't need any more spice.
• About 5 minutes before serving, stir in half of the chopped cilantro and 1/4 cup lime juice and continue to simmer. Taste chili and season with salt and pepper if desired.
• Serve Chili hot, with a generous scoop of guacamole on top of each serving.

Make the Avocado Salsa

• Slice avocados in half lengthwise and remove pit. Scoop out flesh and put in mixing bowl with 1/4 cup fresh lime juice, cilantro, red onion. Stir to combine and lightly mash the avocado. (Original recipe had the avocado just diced). Cover and keep in refrigerator until ready to serve.

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This post has been shared with Living Well Spending Less.

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