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Black Bean Chili With Cilantro & Serrano Salsa

  • Serves 8.


  • 1 lb. dried black beans, soaked overnight and drained
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 Serrano chilies, finely chopped
  • Salt and pepper to taste
  • 4 medium tomatoes, diced
  • 1/2 medium cucumber, diced
  • 1 bunch cilantro, coarsely chopped
  • 1 medium red onion, diced
  • 2 Serrano chilies, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh lime juice


Place beans in a large stockpot. Add enough water to cover beans. Add onions, garlic, and chilies. Turn heat to high and skim foam off top as beans heat up. When beans come to a boil, turn heat to low and simmer until tender, about 1 hour and 15 minutes. Season with salt and pepper. Combine all remaining ingredients in a glass bowl and cover. Place in refrigerator for at least 30 minutes for flavors to combine. Serve chili in bowls with a large spoonful of the salsa.

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