Katherine’s Black Bean Chili, Updated Oct.17, 2023

by cookingwithauntjuju.com

This recipe is adapted from Katherine’s Catering Service here in Ann Arbor, Michigan.   Her catering company has been around since 1985 (which says only positive things about this catering business) and Gene and I were fortunate to attend many business functions that were catered by her group. She specializes in full service event planning and caters to weddings as well as corporate and social functions.  I think her largest group was 5,000 people.

It is an old recipe that I found in the local weekly food section of my newspaper way back when and I have loved it ever since.   So, if you have been treated to some of her food you know this chili will be delicious.  I have updated the recipe but the pictures are still good.

Katherine's Black Bean Chili, Updated Oct.17, 2023

This makes a lot of chili, so if you’re not feeding a crowd cut it in half…

  • enough EVOO to saute the onions and garlic
  • 2 large onions, diced
  • 4 large garlic cloves, minced
  • 2 tbsp. chili powder (I used a medium heat from Penseys Spices)
  • 2 tbsp. ground cumin
  • 2 tsp. sweet paprika
  • 2 tbsp. dried oregano
  • 1 tbsp. kosher salt to taste
  • 1-1/2 cups chopped green chile peppers (I used three 4.5 oz. cans)
  • 1 bay leaf
  • 1/2 cup wild flower or clover honey
  • 10 cups petite diced tomatoes – six 14.5 oz. cans
  • 8 cups tomato juice (64 oz.)
  • 1/2 cup Grandma’s molasses
  • 3 lbs. black beans (washed, cooked and drained, saving liquid – follow the directions on the bag of beans) I soak (debatable) the beans overnight in water, cook for 2 hours and drain saving the liquid

Saute onions in olive oil for about 10 minutes, add the garlic and cook another minute.  Add spices and cook another few minutes stirring continuously.  Add honey, tomatoes, green chilies, tomato juice and molasses;  stir every now and then and simmer covered for about 30 minutes.

Puree one pound (6 cups) of the beans in a food processor.   Add cooking liquid if the mixture is too thick.  I probably added about 1 cup plus of  bean liquid.  Save any extra if the chile is too thick. Add pureed beans to stockpot and the remaining cooked beans.  Simmer for about 45 minutes.

Serve with fresh diced tomatoes, sour cream,  shredded cheese, chopped scallions, fresh or pickled jalapeno slices, tortilla chips or anything else that sounds good to you.

Recipe by cookingwithauntjuju.com 

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How about serving this healthy black bean chili in cornbread cupsDSC_8077

So many of us are experiencing a cold and snowy winter so I know many of the party goers at The Novice Gardener will love this chili to warm them up.  Thanks to Angie and her co-hosts Tina and guess who?   Me (Judi/Juju).  Let’s get this party going and I will be stopping by to see what you all are bringing to Fiesta Friday #56.  Tina has brought some delicious chocolate and macadamia cookies to the party and I cannot wait to try one or two of those.

57 thoughts on “Katherine’s Black Bean Chili, Updated Oct.17, 2023”

  1. This sounds really good! I’ve made black bean chili before but I’ve never puréed the beans. I’m going to give this recipe a try soon. Thanks for sharing!

    Reply

  2. Pingback: Fiesta Friday #56 | The Novice Gardener

  5. Looking at the recipes at the week’s Fiesta, you can really tell that it’s awfully cold in the US. I feel so sorry, even though I love that it brings us all those delicious stews and chilis. I love your recipe.
    And she has catered groups up to 5000 people?? That is such an awful lot. I already get worried when its more than 12… 😀
    Happy Fiesta Friday to you, Judi, and thank you so much for co-hosting with me. 🙂

    Reply

    • Yes, it is bone-chilling here in Michigan. The storms have missed us but not the cold! She has had her business a long time and of course now it has expanded to include a crowd such as 5,000. It’s been fun co-hosting with you too Tina – Happy FF 🙂

      Reply

  7. This looks like a fool-proof recipe for chili. Thanks for sharing and co-hosting this week’s party as well! You rock!

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  9. Fabulous looking chili! This looks like a bowl worthy recipe (a little cup of it simply won’t do!). 🙂 I’ve always used red kidney beans in my chili…looks like I’m missing out not using black beans. I’m bookmarking this, Judi…it looks like the perfect chili for the chilly weather in our parts!

    Reply

    • Thanks Nancy – I make 4 different kinds of chili; one has kidney beans, one has white beans, one has a variety of beans and this one with black beans. They are all good, but this is a favorite 🙂

      Reply

  14. What a lovely bowl of black bean chilli Judi, and loving the ingredients as I read them. Perfect for this Artic blast that we are all experiencing up and down the east coast eh?

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  20. I love black beans – and chilies – so I am in absolute heaven looking at and drooling over your post! Thanks for co-hosting, it’s another really amazing collection of ideas and inspirations this week!

    Reply

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