Southwestern Black Bean Jerky Chili
Packed with bold flavors and a unique smoky twist, this Southwestern Black Bean Jerky Chili is the ultimate comfort food with a creative edge. Perfect for busy weeknights or game-day gatherings, this hearty chili combines protein-rich black beans, tender bell peppers, and savory beef jerky for a satisfying texture and deep, smoky flavor. A rich blend of chili powder, cumin, and smoked paprika ensures every bite bursts with Southwestern flair, while a splash of lime juice adds a zesty brightness. Ready in just an hour, this one-pot wonder is both easy to make and endlessly customizable with toppings like cilantro, sour cream, or shredded cheese. Whether you're feeding a crowd or craving a flavor-packed meal, this chili is sure to impress while keeping things hearty and wholesome.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 6 ounces dried beef jerky, cut into small pieces
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
- shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red and green bell peppers and cook for 5-6 minutes until softened.
Stir in the cut pieces of jerky and cook for 2-3 minutes to allow them to absorb some moisture from the vegetables.
Add the black beans, crushed tomatoes, and chicken or vegetable broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. Stir in the lime juice just before serving.
Ladle the chili into bowls and garnish with freshly chopped cilantro if desired.
Serve hot with optional toppings like sour cream or shredded cheese for an extra indulgent touch.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 6659 mg | 290% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 55.8 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 942 mg | 72% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 5515 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
