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Three Cheese Black Bean Chili with Cheddar Crust

Three Cheese Black Bean Chili with Cheddar Crust
Number of Servings: 8 Total Preparation Time: 2 hours
Actual Cooking Time: 15 to 30 minutes Source: Hilary
Main Ingredient: Bean & Legume
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: American

This hearty chili can be served in a big cast iron pot you set right on your grill, or spooned on grilled favorites to make chili cheeseburgers and dogs.


2 tablespoons Butter
2 large Onions, diced
3 medium Carrots, chopped
2 ribs Celery, sliced
3 small Jalapeno peppers, seeded and minced
1/4 cup Tomato
1 tablespoon Chili powder
1 tablespoon Cocoa powder
1 teaspoon Cumin seed
1 28-ounce cans crushed Tomatoes
6-12 ounces dark beer or Tomato juice
2 cups cooked or canned black Beans, rinsed
1 cup (4 ounces) shredded Mozzarella cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded sharp Cheddar cheese


Saute onions in butter over medium high heat in large saucepan until translucent, about 3 minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture carmelizes to a dark brown, about 10 minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to our preferred consistency. Simmer for at least an hour, up to 2 hours.

Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about 4 minutes. If transporting, cover and wrap in thick towels. Grill to reheat if necessary.

Nutrient Information
Calories: 316
Total Fat: 17 g
Saturated Fat: 10 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 436 mg
Carbohydrates: 26 g
Protein: 17 g
Fiber: 8 g
Vitamin A: 8059 IU
Vitamin C: 17 mg
Calcium: 367 mg
Iron: 3 mg

Cook's Notes:

Makes about 8 cups. For an extra-large batch, simply double the recipe.