Fresh Tomato, Red Bell Pepper and Black Bean Chili

“If you like more heat the add in some dried chili flakes. This is best if prepared a day ahead and chilled, just rewarm before serving. Simmering times are only a guideline you can really simmer this for as long as you desire! Adjust all spices to taste. You can use canned plum tomatoes, chopped in place of the fresh tomatoes”

Ingredients Nutrition


  1. Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
  2. Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
  3. Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
  4. Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
  5. Uncover and simmer over medium heat for about 30 minutes.
  6. Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
  7. Ladle into bowls and top with grated cheddar cheese or sour cream, or both.

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