Black Bean Chili

Football tailgating party? Cooler evening? This Black Bean Chili recipe is just what you’re looking for!


  • 6 Tablespoons Coconut Oil
  • 3 Pounds Grass-Fed Beef, Cut into Half-Inch Chunks or Ground
  • 2 Large Onions, Chopped
  • 2 Large Carrots, Peeled and Diced
  • 8 Cloves Garlic, Chopped
  • 1 Jalapeño Pepper, Seeded and Finely Chopped
  • 3 Tablespoons Whole Spelt Flour
  • 1 Scoop of Multi Metabolite Immune
  • ¼ Cup Chili Powder
  • 1½ Tablespoons Dried Cumin
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Dried Cinnamon
  • 2 Teaspoons Sea Salt
  • ¼ Teaspoon Red Pepper Flakes
  • 5 Cups Beef Broth
  • 1 28-oz Can Organic Plum Tomatoes, Drained and Chopped
  • 1 28-oz Can Organic Crushed Tomatoes
  • 2 Chipotle Chilies in Adobo Sauce
  • 2 15-oz Cans Black Beans
  • ½ Ounce (Half Of A Square) Unsweetened Dark Chocolate, Grated
  • 1 Cup Green-Fed, Raw Cheddar Cheese or Goat Cheese, Shredded
  • 1 Cup Organic Sour Cream
  • ½ Cup Cilantro, Chopped
  • Corn or Multigrain Tortilla Chips
  • Use Organic, Non-GMO Ingredients Whenever Possible


In a large, deep, heavy Dutch oven, heat 2 Tablespoons of oil over medium heat. Cook the meat in 2 batches, turning often, until browned on all sides. Add more oil as necessary. Transfer the meat to a bowl. Add 2 more Tablespoons of oil and cook the onions, carrots, and garlic until softened, about 2 or 3 minutes. Return the browned meat to the pot. Sprinkle the meat and vegetable mixture with the flour and stir and cook for 1 minute.

Add the chili powder, cumin, oregano, cinnamon, salt, red pepper flakes, tomatoes, and beef broth. Simmer partially covered over low heat for about 1 to 1½ hours, or until the meat is tender and the chili has cooked down. Open two cans of black beans, drain them, and add them to the chili with the Mult Metabolite Immune. Grate the chocolate and add it as well. Taste and adjust seasonings if needed. Serve with chips, if desired.

SERVES: 6-8 | Time: 2 hours

Recipe courtesy of Maker’s Diet Meals by Jordan Rubin



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