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Chili Sin Carne

Chili Sin Carne Recipe

Created by Ada High School, Ada, OK | Cady Merchant, 2013 – 2015 | Edited by Delphine Remy

Yields: 6 servings | Total time: 40 minutes

This is an awesome cookoff-winning chili sin carne recipe!


  • 1 Tbsp. olive oil
  • 1 medium white onion, diced
  • 3 garlic cloves, chopped
  • 1 can chicken/vegetable broth
  • 3 (15 oz. each) cans black beans, drained and rinsed
  • 2 (15 oz.) cans canned tomatoes
  • 8 jalapeño slices (canned), chopped
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, plain Greek yogurt (in place of sour cream), salsa


  • Heat oil in a large saucepan or stockpot over medium-high heat until simmering. Add the onion and sauté for 5 minutes until translucent, stirring occasionally.
  • Add the garlic and continue to sauté for 2 minutes until fragrant.
  • Add the broth, the black beans, the diced tomatoes, the jalapeño, the cumin, the chili powder, the oregano, and the salt. Stir to combine.
  • Bring the soup to a boil, then reduce heat to medium-low and simmer for about 40 minutes. Season with additional salt and pepper if needed.
  • Serve warm, garnished with your favorite toppings.
Jalapeños boost the metabolism and help the body burn more calories, that is so cool! Beans are an excellent source of protein-based protein; they will help you feel full for a long time!

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