Hearty Meatball & Black Bean Chili
This easy Meatball & Black Bean Chili is the ultimate comfort food! Smoky, hearty, and freezer friendly, it's a one pot meal perfect for weeknights or feeding a crowd.
Ingredients
- 2 tablespoons olive oil
- 12 pre cooked beef meatballs about 1 lb
- 1 large yellow onion thinly sliced
- 2 bell peppers sliced
- ½ large bunch fresh cilantro
- 2 large garlic cloves minced
- 1 teaspoon hot smoked paprika
- 2 teaspoons ground cumin
- 1 heaping tablespoon light brown sugar
- 2 15 oz cans fire roasted diced tomatoes
- 2 15 oz cans black beans, drained and rinsed
- Salt and black pepper to taste
- Cooked rice for serving
Instructions
- Heat oil in a large pot over medium heat. Brown meatballs for 5-7 mins. Remove and set aside.
- Add onion and peppers to the pot with a pinch of salt. Cook for 7 mins until softened.
- Chop cilantro, separating stalks from leaves. Add stalks, garlic, paprika, and cumin to the pot. Cook for 1 minute.
- Add brown sugar, diced tomatoes, and black beans. Bring to a simmer.
- Season with salt and pepper. Return meatballs to the pot. Cover and simmer for 15 mins.
- Serve over rice, garnished with fresh cilantro leaves.
Notes
Meatball Shortcut: Using pre cooked meatballs from the freezer aisle is a huge time saver! You can also use homemade or Italian style meatballs.
Spice Level: The "hot" smoked paprika adds a mild kick. For a milder chili, use sweet smoked paprika. For more heat, add a pinch of cayenne.
Freezer Instructions: Let the chili cool completely, then transfer to freezer safe bags or containers. It will keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.