Black Bean Chili with Rice

No-fuss, one-pot chili that hits the table in under an hour.

Lean ground beef gets browned and crumbled, then everything else goes straight into the pot: black beans, diced green bell peppers, onions, carrots, garlic, chili powder, bay leaves, and red pepper flakes. Tomato juice ties it all together as the chili simmers uncovered until thick and concentrated.

Spoon it over steaming hot rice and set a bowl of chips on the side.

This is the kind of straightforward, belly-warming meal that feeds eight and barely dirties a dish.

Pro Tips

• Simmer uncovered so the liquid reduces and the chili thickens. If you cover it, you’ll end up with soup.
• Don’t forget to pull the bay leaves before serving. Nobody wants to bite into one of those.
• Swap tomato juice for V8 or vegetable juice if you want a little more depth and seasoning built into the base.