Karen’s Black Bean Chili

IMG_4980Hello friends!  I hope your holiday weekend is off to a great start!  It’s the last holiday weekend of the summer and we’re getting started with the cooler fall weekends and football.  Go Penn State!!

Everyone is always looking for or sharing great recipes for “football food” for the big games every weekend.  One of my favorite go-to foods for watching football at home is chili.  There’s nothing like making a big crockpot full of chili, all the fixings and cornbread and sitting down to watch the game.

I thought since I posted my cornbread recipe the other day and we are headed into football season, that it would be a great time to share one of my chili recipes.  There are a million and one ways to make chili and this is just one way I’ve done mine, but it is simple and delicious.  Prep it, put it in the crockpot and you’re done.

I typically make a large pot that gives me two to three dinners and leftovers.  With very little prep time from the start and just thawing and reheating for subsequent dinners, it is a huge time-saver for busy families.

Chili makes for great leftovers as well!  For anyone that doesn’t care for leftovers (I know there are some), you can disguise your leftovers in other dishes so that it doesn’t appear to be leftovers.  Some great ways to accomplish this task are chili-mac, chili nachos, chili baked potatoes and “breakfast chili” (as pictured below).IMG_4985

Can you tell I love chili? 🙂  Here’s how I make mine…


  • 1 pound ground turkey
  • 1 large onion, chopped
  • 2-3 cups homemade black beans or 2 small cans of prepared beans
  • 1 (28 oz)  can crushed tomatoes
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 pepper


  1. Brown turkey and onion.  Add to crockpot. 
  2. Add remaining ingredients to crockpot. 
  3. Cook on low for at least 4 hours. 

Serve with any toppings you like and enjoy the game!! Go Penn State!!



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