Dinner

Slow Cooker Beef & Black Bean Chili with Corn Bread

There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.

Find more chili recipes here.

Servings
4
Prep Time
30 min
Cook Time
480 min
Duration
510 min

Ingredients

Chili

  • 1 lb extra-lean ground beef
  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 3 tbsp unsalted tomato paste
  • 1 tbsp chile powder
  • 2 tsp cumin seeds
  • 1 tsp dried oregano
  • 3 cups low-sodium beef broth, divided
  • 1 cup dried black beans, rinsed
  • 2 tbsp unsweetened cocoa powder
  • 3/4 sea salt

Corn bread

  • 1 cup whole-grain yellow cornmeal, divided
  • 2 tbsp organic unsalted butter
  • 3/4 cup whole-milk plain yogurt
  • 1 large egg
  • 2 tsp organic evaporated cane juice
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda (Try: Bob's Red Mill Baking Soda)

Preparation

1. Heat a large nonstick skillet on medium. Add beef and cook, breaking up with a spoon, until browned, about 8 minutes. Drain and transfer to a 3-qt. slow cooker.

2. In same skillet on medium-high, heat oil. Add onion and bell pepper and sauté, stirring often, until tender, about 5 minutes. Stir in tomato paste, chile powder, cumin and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 cup broth and bring to a boil, scraping up browned bits from bottom of pan.

3. Scrape onion mixture into slow cooker. Add remaining 2 cups broth, beans, cocoa powder and 3/4 tsp salt and stir to combine. Cover and cook on low until beans are tender, 8 to 9 hours.

4. Prepare corn bread: Preheat oven to 425°F. Mist an 8-inch pie plate with cooking spray. In a large bowl, add ½ cup cornmeal, butter and 1/3 cup boiling water and stir until butter melts. Add yogurt and egg and stir to combine.

5. In a separate bowl, whisk together remaining ½ cup cornmeal, cane juice, baking powder, ½ tsp salt and baking soda. Add to yogurt mixture and stir to combine. Scrape into prepared pie plate and bake on a rimmed baking sheet until a toothpick inserted in center comes out clean, about 18 minutes. Let cool for 2 minutes. Cut into 8 wedges. Serve with chili.

Nutrition Information

  • Serving Size 1/4 of chili and 1/8 of corn bread
  • Calories 525
  • Carbohydrate Content 54 g
  • Cholesterol Content 113 mg
  • Fat Content 18 g
  • Fiber Content 15 g
  • Protein Content 41 g
  • Saturated Fat Content 7 g
  • Sodium Content 852 mg
  • Sugar Content 8 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 9 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g