Copycat Chili's Black Beans

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#13817

Love the black beans served at Chili's? Try this copycat version, made with only 5 ingredients.

serves/makes:

ready in:
under 30 minutes

2 reviews
1 comment

ingredients

2 cans (15.5 ounce size) black beans, rinsed and drained
1/2 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder

directions

Combine the beans, sugar, cumin, chili powder, and garlic powder in a saucepan over medium-low heat. cook for 20 minutes, stirring occasionally.

To serve like Chili's does, place the beans on a plate in the middle. Top with a grilled chicken breast and a serving of rice on the side. Add some picadillo and sprinkle with crushed tortilla chips.

nutrition data

192 calories, 2 grams fat, 30 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.

reviews & comments

Anonymous REVIEW:
June 21, 2020

This was pretty good. don't know if it's like Chilis or not but it made a good and simple bean side dish
Guest Foodie REVIEW:
December 18, 2008

When I made this recipe, I was unsure whether of not to drain the black beans in the can. I decided to first not drain the beans and it was considerably too salty and the cumin was too strong! I tried the recipe again, drained the beans and used less cumin and the beans fell apart.
- CDKitchen Reply:
  
  It says to rinse and drain the beans. If they "fell apart" you may have had the heat too high.
April November 16, 2007

I think there's also a bit of fresh cilantro that's in the Chili's version.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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