Kid-Friendly Meals

Three Cheese Black Bean Chili

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Serves: 8-10

Prep Time: 15 minutes

Cook Time: 2 hours


1 tablespoon extra-virgin olive oil

2 large onions, diced

3 carrots, diced

2 celery stalks, diced

1/4 cup tomato paste

1 tablespoon chili powder

1 tablespoon cocoa powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 jalapeno peppers, diced

1 (28-ounce) can crushed tomatoes

2 (15-ounce) cans black beans, rinsed and drained

12 ounces dark beer

1 cup shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

1 1/2 cup shredded sharp cheddar cheese, divided

1/2 cup chopped cilantro


01 In a large oven-safe saucepan or pot over medium-high heat, add oil. Add onions, carrots, and celery and sauté until soft, approximately 3 to 5 minutes. Add tomato paste, chili powder, cumin, salt, and pepper and cook, stirring constantly, approximately 2 minutes. Add jalapenos and mix. Add crushed tomatoes and beans and mix together. Stir in beer and mix thoroughly. Bring to a boil, cover loosely allowing some opening, and lower to a simmer. Simmer for 1 to 2 hours.
02Preheat broiler to high.
03 Stir mozzarella and Monterey Jack cheeses into chili. Top chili with 1 cup sharp cheddar cheese. Place pot under broiler and cook until cheese is bubbly, approximately 4 to 5 minutes.
04Serve and garnish with remaining cheddar cheese and cilantro.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.