Recipes: Main Entrees, Soups

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Hotter N’ Hades Black Bean Chili

Recipe submitted by Mary Ellen F. of Lincoln University, PA, for the Mambolicious Recipe Contest 2009.


  • 2 large 13oz. cans black beans, drained and rinsed
  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 8 cloves garlic, minced
  • 1-2 jalapeno peppers, seeded and chopped
  • 1 dried pasilla chili (other dried chili of your choice may be substituted . Pasilla chili may be found in the Mexican section of some grocery stores, some well stocked health food stores or Mexican food stores)
  • 1/4 cup chili powder
  • 4 tsp. ground cumin
  • 1 14 oz. pkg. Lightlife Gimme Lean Sausage Style
  • 1 28 oz. can diced Fire Roasted canned tomatoes
  • 2 1/2 cup (or more) water
  • 1 rounded tsp. canned chipotle chili in adobo sauce, minced (May be found in the Mexican section of the grocery store)
  • Salt and pepper to taste


  1. Heat oil in a heavy large dutch oven over medium-high heat.
  2. Add onion, garlic and jalapenos and saute until tender, about 4 minutes.
  3. Flatten Gimme Lean into one, large oval patty and add to onion mixture.
  4. Brown nicely on each side. Break up with a wooden spoon.
  5. Add chili powder and cumin and stir until fragrant, about 1 minute.
  6. Add beans, tomatoes, and 2 1/2 cups water. Bring to a boil.
  7. Reduce heat to med-low and simmer 20 minutes. Add chipotle chili in adobo sauce.
  8. Simmer until black bean chili is very thick and flavorful, and all ingredients have melded together nicely, about 1 hour, 15 minutes.
  9. Stir frequently. Add more water by half cupfuls if chili starts to dry out before it has reached the desired consistency. Season with salt and pepper to taste.

Servings: 6

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