I absolutely LOVE the flavors of cilantro & lime together. I also love making chili, especially in cold weather. This recipe is PERFECT for clearing out the pantry, especially since I ALWAYS have black beans on hand. The combination of the fresh cilantro and tangy lime complements the almost smoky flavor of the black beans PERFECTLY. Best of all, this only requires a few minutes of prep work, while the slow cooker does the rest.
On top of being full of flavor, this recipe is also surprisingly healthy; high in fiber and protein, and low-gi as well. You can even substitute ground turkey or ground pork for the beef if you desire.
Hint: Buy the beans, tomatoes and spices in the Hispanic section of your grocery store - the prices are usually MUCH better!
Slow-Cooker Black Bean Cilantro-Lime Chili
adapted from Kalyn's Kitchen
2 large onions, finely chopped
2 tsp oil
1 lb extra-lean ground beef (90/10)
1 qt beef stock, simmered to reduce to 2 cups (or 2 cans beef broth)
3 15-oz cans black beans, rinsed & drained
1 15-oz can refried pinto beans
2 14.5-oz cans diced tomatoes
2 Tbsp New Mexico chili powder
2 Tbsp Ancho chili powder
1 Tbsp cumin
¼ cup lime juice
½ cup chopped fresh cilantro
1 8-oz container sour cream
Heat oil in a heavy pan, and sauté onions 4-5 minutes or until softened and just starting to brown. Add onions to slow cooker. Add ground beef to pan, adding more oil if needed. Brown beef well and add to slow cooker.
Whisk together beef stock/broth with refried beans. Blend well and add to slow-cooker. Add rinsed and drained beans, diced tomatoes, chili powders and cumin to slow cooker.
Cook on LOW 6-8 hrs or until beans are tender and flavors are well-blended. Stir in lime juice and fresh cilantro and let cook 15 minutes. Serve hot and garnish with sour cream.