Mexican Black Bean Chili

I love all sorts of different chilis, but this one from E-Mealz‘s new Whole Foods menu was delicious.  Perhaps it is because they suggested serving it with warm tortillas and I had never thought of doing that before.  We ended up serving it wrapped in tortillas and it became a delicious, different type of taco.

Mexican Black Bean Chili

1 lb. ground chuck
1 cup diced onion
1 cup diced green pepper (we used a mix of red and orange peppers because that is what we had on hand)
2 cups beef broth
1 Tbsp. chili powder
1.5 tsp. cumin
3/4 tsp. oregano
1/2 tsp. each salt and pepper
1 Tbsp. minced garlic
2 -14 oz. cans diced tomatoes
2 – 15 oz. cans black beans, drained (I cooked ours from dry to cut costs)

-In a Dutch oven, cook ground chuck, onion and bell pepper until brown and crumbly.  Drain the fat.

-Add remaining ingredients and simmer for 30 minutes, until thickened.

Serve in bowls with flour tortilla triangles on the side, or serve wrapped in flour tortillas.  Delicious either way.

I shared this post at $5 Dinners and Tempt My Tummy Tuesdays.