Black Bean Chili

There is recent talk that the weather in Zurich is about to get depressing. So much talk that girls I’ve met here are planning to buy a sunlight lamp this winter to boost their moods. Have you heard of these sunlight lamps? I guess they simulate the sunlight and give you the vitamin D you need to stay happy during the seemingly endless grey days. 

I’m mildly worried about this whole sunlight situation. Maybe a little more than mildly. But I keep telling myself that I dealt with San Francisco weather for 3 ½ years…can it get much worse than that? I know we didn’t have snow or below zero temperatures, but the lack of sunlight was prominent every season of the year. I guess there is only one way to find out…bring on the cold.

I’m trying to stay positive about the looming snowy, grey winter, and in doing so, I am enjoying the warm goodness of the season. Even if the only way to be warm is to be indoors.


My favorite way to warm up is with a cup of tea or hot chocolate. But my second favorite is with a bowl of hearty soup. I have made a few chili recipes in my day, but the one I’m going to tell you about is the only one that the mister actually enjoys. Probably because it has a little taste of Mexico in it. Lucky enough for me, it’s probably the easiest chili I’ve ever made. And only one pot!


Just a little chopping and sautéing.


And a little bit of can opening, pouring, and stirring.


And maybe a little shredding if you so please.


Black Bean Chili
Serves 6
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. 1 bell pepper, chopped
  4. 1 lb lean ground beef or turkey
  5. 1 can black beans, 16 oz, drained
  6. 1 can refried beans (black or pinto), 16 oz.
  7. 1 container of fresh salsa, 16 oz.
  8. 1 can of tomato soup, 10.75 oz
  9. 2 tablespoons Tony Chachere’s Creole Seasoning, plus more to taste
  10. salt and pepper to taste
  1. Saute the pepper and onion in a large pot with olive oil for 3-4 minutes. Add the ground beef into the pot and cook until the all the pink from the beef is gone.
  2. Add the rest of the ingredients into the pot and let simmer on low for at least 30 minutes, stirring every 10 minutes or so.
  3. Hot sauce or diced jalapenos are great additions to this chili if enjoy extra spice.
  4. Serve with sour cream and shredded cheddar cheese if you please!
Caitlin Ball

3 Responses

  1. Jay is grocery shopping now to get the ingredients! We are having for this recipe for dinner while watching Auburn football! Thanks!

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