Mairlyn Smith's quick and easy black bean chili

Make your favourite chili & add either cooked leftover roast or cooked ground beef. Shhh! The secret ingredient is smoked paprika! Add 1 tsp to taste.




  1. Heat a large pot over medium heat; add oil, garlic, onion, red pepper and carrots; sauté for 10 minutes or until the onion is softened and slightly browned. Stir in chili powder, paprika, oregano and cumin; sauté for 1 minute or until fragrant.
  2. Puree 1 cup (250 mL) of the beans in a food processor or mash well with a potato masher. Add the pureed and whole beans, tomatoes, corn, water and chipotle pepper to the pot, bring to a boil, cover, reduce heat to medium and simmer uncovered for 20 to 30 minutes or until the carrots are tender, stirring occasionally. Add chopped cooked leftover roast, stir in well. Cook for 5-10 minutes until the meat is heated through.
  3. Serve with your choice of toppings: suggestions: sour cream or low fat Greek yogurt, cilantro, green iron and avocado.Recipe adapted from Teresa Makarewicz, PHEc for Homegrown Celebrating the Canadian foods we grow, raise and produce.

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