Barbecue Black Bean Chili

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    container (18 oz) refrigerated original barbecue sauce with shredded pork or chicken

  • 2

    cans (15 oz each) Progresso black beans, drained, rinsed

  • 1

    can (28 oz) Progresso crushed tomatoes, undrained

  • 1

    can (14 oz) beef broth

  • 1

    package (1.25 oz) Old El Paso taco seasoning mix

  • 1

    teaspoon ground cumin

  • 1

    teaspoon chili powder

Directions

In 4½-quart Dutch oven or 4-quart saucepan, mix chili ingredients. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 20 minutes, stirring occasionally; or simmer longer for a thicker consistency and more flavor. Serve with choice of toppings, such as sour cream, and/or grated cheddar or monterey jack cheese. Note: If time does not permit longer cooking, to get a thicker consistency, mix 1 tablespoon cornstarch and 1/4 cup cold water until blended. Stir into chili; return to boiling and cook until desired consistency.

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