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Kalyn's Kitchen

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

The avocado salsa really puts this Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa over the top! This is a chili recipe I’ve made over and over, and it’s gluten-free, low-glycemic, and South Beach Diet Phase One. Use Chili Recipes to find more recipes like this one!

Click here to PIN this tasty chili with avocado salsa!

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

Before we talk about this Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa, let’s just talk about chili in general. For anyone not familiar with the cuisine of the Southwestern United States, the stew-like dish called Chili may be a bit puzzling. Yes, it does usually contain chiles (small red or green hot peppers) as well as chile powder (powdered dried chiles). If the Chili has meat it could be beef, pork, chicken, or turkey, but Chili can be a vegetarian dish. There are Chili recipes with or without beans, and even but if you use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more. Besides chiles, meat and possibly beans, most Chili recipes include tomatoes and onions.

Chili is a great party food, as well as something that’s nice to have in the freezer for quick dinners. I’ve made a lot of Chili and have a great round-up of Healthy Chili Recipes, but this Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa really knocked my socks off. It wasn’t just the black beans, cilantro, and lime juice, although those are my favorite flavors for this type of dish. What really put this Chili into over-the-top status was the creamy avocado-cilantro-onion salsa, something I can imagine myself adding to all my Chili creations from now on. I found the recipe in Fine Cooking Annual 2008, which I discovered when Elke from Elkit in Wonderland chose it as a Menu for Hope prize in December. This book is another great collection of recipes from the people at Fine Cooking Magazine.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

Start by rinsing the two cans of black beans and letting them drain.  (These photos are from a double batch of chili I made for my family Superbowl party, so divide by two in your mind.) Puree the third can of black beans with the tomatoes in a food processor or blender. Brown the ground beef, then remove and add to a heavy soup pot.

This recipe uses a generous amount of red onion, but some is for the salsa. Heat the oil and saute half the onion until it’s starting to soften; then add the chile powders and cumin and cook a minute or two until the spices are fragrant. By now I realized that the double batch of chili was not going to fit in the pan I was using so I transferred the meat and onion to this bigger pot, added the beef stock and drained beans, and let the chili start to simmer.  (Remember, this is a double batch!)

Dice the avocados and toss it with 1/4 cup lime juice. Then stir in the rest of the chopped onion. Add half the chopped cilantro. You can keep the salsa in the fridge if you don’t think your chili is done yet.

This chili will cook in about 30 minutes, but I like to simmer it on very, very low heat for a couple of hours. It will thicken a bit and cook down slightly.  Stir in the lime juice and chopped cilantro when the chili is as thick as you’d like it and serve hot, with a generous scoop of salsa on top.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

More Chili Recipes You Might Like:

10 Amazing Low-Carb Chili Recipes ~ Kalyn’s Kitchen
Slow Cooker Chili Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
CrockPot Pumpkin Chili with Ground Beef ~ Kalyn’s Kitchen
Collection of Chili Recipes (from Simply Recipes and other blogs)
Paleo Turkey Sweet Potato Chili ~ Kalyn’s Kitchen
Three Bean Vegetarian Chili from Pinch My Salt
Amy’s Amazing White Chicken Chili ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa

The avocado salsa really puts this Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa over the top!

Ingredients:

  • 2 cans black beans
  • 1 T olive oil (or more, depending on your pan)
  • 1 lb. very lean ground beef (less than 10% fat)
  • 1 cup very finely diced red onion
  • 1 T or more regular chile powder (preferably New Mexico chile powder )
  • 1 T or more ground Ancho chile pepper (Ancho chile powder adds great flavor, but can use more regular chile powder)
  • about 1/4 tsp. ground Chipotle chile pepper (Chipotles are smoked jalapenos, and the ground chipotle is very hot so use sparingly)
  • 2 tsp. ground cumin (or more)
  • 2 cups homemade beef stock or 1 can beef broth
  • 2 T tomato paste
  • 1/4 cup fresh-squeezed lime juice (I used my fresh-frozen lime juice)

Thickening Ingredients:

  • 1 can black beans
  • 1 can (14.5 oz.) diced tomatoes
  • pinch ground Chipotle chile pepper (or one diced chile from a can of Chipotle Chiles in Adobo)

Salsa Ingredients:

  • 1 cup finely diced red onion (or less)
  • 1/4 cup fresh lime juice (I used my fresh-frozen lime juice)
  • 1 bunch cilantro, chopped
  • 2 avocados, finely diced
  • salt and fresh ground black pepper to taste (I didn’t use any salt)

Directions:

  1. Drain 2 cans black beans into colander and rinse well, until no more foam appears.
  2. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the pinch of Chipotle chile (or diced Chipotle chile pepper). Process the beans and tomatoes about 2 minutes, until they are fairly smooth.
  3. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the back of the turner to break it into small pieces.
  4. Remove beef to bowl, then add a bit more olive oil and 1 cup red onion.  Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds.
  5. Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer. (I actually simmered my Chili at very low heat for nearly two hours. Halfway through the cooking time, taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)
  6. While Chili simmers, dice avocados and place in plastic bowl with 1/4 cup fresh lime juice. (I used Elise’s method to chop the avocado inside the skin, which was easy and not messy.)
  7. Rinse and finely chop the cilantro. Mix 1 cup red onion and half the chopped cilantro (about 3/4 cup) into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)
  8. Just before serving Chili, stir in the other 3/4 cup chopped cilantro and 1/4 cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired.
  9. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.

To Adapt for the Crockpot:

  1. Reduce the beef stock to 1 or 1 1/2 cups (depending on how thick you want the chili.)
  2. Use an extra tsp. of regular and ancho chile powder. (I wouldn’t increase the chipotle chile powder; you can add hot sauce at the table if you want more heat.)
  3. Cook 3-4 hours on high or 7-8 hours on low (depending on how hot your Crockpot cooks.) Turn to low when you add the lime juice and cilantro.

Notes:

This recipe was adapted slightly from Fine Cooking Annual 2008.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with low-fat ground beef, this Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa would be a great main dish for any phase of the South Beach Diet. Dried beans are a limited food for Phase One, but in a dish like this with ground beef, tomatoes, and beef broth you can have a larger serving size than dishes that contain only beans. To make this a lower-carb recipe, double the beef and use less beans, but check out 10 Amazing Low-Carb Chili Recipes for a chili recipe that’s truly low in carbs.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa found on KalynsKitchen.com

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    101 Comments on “Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa”

  1. Hi Kaylyn,

    Just started South Beach about two weeks ago and discovered your blog. I love it and have been visiting daily for new recipes and cooking tips. The dishes I have tried so far have been delicious and your recipes are very detailed and easy to follow. I have a quick question, in this chili and the taco soup recipe, I didn’t see where you mention if you simmer the pot covered or not. Which is preferable?

    One other thing, I have had the pop-up ad moving around my screen about four or five times in the last few days. It is annoying but I just click it off so I can get back to enjoying you blog.

    Thanks for all your hard work!

  2. wowwwwwww thats looks soooooo yummyyyyyy, creamy avacado withh spicy chilli yummmmm

  3. Kalyn, you did it! Beans, aguacate, chile, and all good things! You go! This is the perfect salsa for this weekend! I love it!

  4. This chili looks fatanstic. Add me to the list of folks who love “beany” chili. I’ve got chili on my menu for this week and I might have to give your version a try. The avacado looks amazing on top!

    Oh, and no problems with the popup either. I didn’t even see it?

  5. three foods i can’t live without:
    black beans, avocado, and cilantro

    throw them all together, and i’m in heaven–awesome recipe!!

  6. Oh yum! I was just thinking about making chili for Super Sunday. This looks great. Oh, and I haven’t noticed the popup either.

  7. You had me at the first photo…

    j

  8. I just ate a big bowl of this, and it was just as good as when I made it this weekend. (Only now I am out of the avocado salsa, waaah.)

    Phalyn, I’m not sure it’s a man who wrote the anonymous comment, but to be fair, there is a pop-up survey associated with the Boca ad that’s on my site sometimes. I’ve only seen it maybe 3 times in the past few weeks, and I thought it was easy enough to just close the ad, but obviously this reader was annoyed by it and I’m sorry for that. I’m happy to hear you haven’t seen it and no one else has mentioned it to me either.

  9. I have enjoyed several different types of chili so far this winter. I like the idea of the cilantro, lime, and avocado salsa garnish.

  10. Thanks Kalyn! I am trying to improve my chili recipe right now and this has given me some great ideas..and just in time for Sunday like you said. I always have to serve extra cilantro for my husband to throw in as well!

  11. What pop up is he complaining about? I have not seen it…maybe it is with his net provider. And I am on here at least once a day for kicks and giggles.

    The chili looks amazing. I am making it in the morning…let the flavors marry.

  12. I make almost the same chili with all the same spices and it’s fantastic. I’ve never added the lime juice. I’m going to have to try that!

  13. Kalyn…TOUCH-DOWN! I just bought some more chilli powder, perhaps another chili is due.

  14. Wow, that looks delicious. I’m going to go cook it now 😛

  15. Sounds really good! My sister and brother-in-law are coming over for the Superbowl and they’ve requested I make some chili. In fact, my brother-in-law specifically requested that I use meat (and lots of it) this time!

  16. I haven’t noticed the pop up yet, but I do tend to despise that sort of thing.

    The chili looks wonderful! I love the addition of avocado on top too 🙂

    Lori
    http://TheRecipeGirl.blogspot.com

  17. Dear Anonymous,
    When Boca introduced the idea of this survey, BlogHerAds asked ad publishers if they would consider running the ad, knowing that occasionally the survey would pop up. I hesitated, because I also hate things that pop up on the computer, but I decided I would try it, partly because I like the products of this company a lot. In more than two weeks, you’re the first person who has mentioned it. I’ve also noticed that I’ve rarely seen the survey, so I don’t think it’s popping up that often. I’m sorry you were annoyed by it. I decided to publish your comment (even though I rarely publish anonymous comments) to see if other readers would also say they found it annoying. I certainly will use any feedback I get in deciding whether to accept an ad of this type in the future.

  18. This looks really fabulous. I have never made chili and I guess it is time I did. Love the photos too. Sending you good thoughts to make the snow stop.

  19. Dear Kalyn,
    I really like your blog and am a loyal reader, but the new pop up survey is beyond obnoxious and it is too much to expect of your readers to deal with a popup that follows your mouse until they are forced to shut it down. What are you thinking?

  20. Any chili with black beans, lime and avocado sounds great to me. I know that purists believe that beans in chili is heresy, but I’m not one of those people — I love beans and meat together!