Beef and Black Bean Chili

35 minutesServes 4


  • 2 tbsp canola oil
  • 1 lb extra lean ground sirloin
  • Kosher salt and freshly ground pepper, to taste
  • 1 Chili Veggie Kit
  • 1 can black beans, rinsed and drained
  • 1 jar Frontera Black Bean Chili Starter
  • 1 c chicken stock or water
  • Shredded cheddar cheese, for serving
  • Cilantro, for serving
  • Sour Cream, for serving

Chili Veggie Kit

  • 1 Green pepper, chopped
  • 1 Red pepper, chopped
  • 1 Yellow pepper, chopped
  • 1 White onion, chopped
  • 1 Poblano pepper, chopped
  • 4 tbsp garlic, minced



1Brown meat

Heat 2 tablespoons oil in a large sauce pot or Dutch oven over medium-high heat. Add sirloin to pan and season with salt and pepper. Crumble meat using spatula and cook until no longer pink, about 5 minutes. Remove to plate and set aside.


2Sauté veggies

Add Chili Veggie Kit, season with salt and pepper, and sauté until tender, about 5-7 minutes.



Add black beans to the pot, along with jar of Frontera Black Bean Chili Starter, water or stock, and sirloin, stirring to combine. Reduce heat to medium-low and simmer 20 minutes. Taste, and season with salt and pepper, if needed.



Ladle chili into bowls and top with cheese, cilantro, and sour cream, if desired.