BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
BLACK BEAN CHILLI
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium
BEEF, BLACK BEAN AND JALAPENO CHILI
Can you ever have too many chili recipes? Trick question.
Provided by Katie Workman
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven brown the meat stirring frequently to break it up into crumbles, until no pink remains. Turn it into a colander to drain.
- Return the pot to medium heat, and add the oil. When the oil is hot, add the onions, carrots, and celery and sauté for 5 minutes until the vegetables start to become tender. Add the tomatoes, beans, browned beef, jalapeno, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally. Either serve immediately, or cool and refrigerate or freeze until ready to reheat and serve.
- Serve in bowls with all of the garnishes.
Nutrition Facts : Calories 452 kcal, Carbohydrate 39 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 430 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
- Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
- To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
EASY ZESTY BLACK BEAN CHILI RECIPE
A comforting, easy black bean chili recipe with plenty of piquant spices. Just the right amount of heat. Chop, pour, simmer, done. One of my favorites.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot and add the jalapeno peppers and onions. Cook them down about 5 minutes, or until they become tender.
- Add the garlic and cook for another minute, until the garlic becomes fragrant.
- Add the ground turkey and break apart with a wooden spoon. Cook until the turkey is mostly cooked through, about 5 minutes.
- Stir in the tomato paste and cook another minute.
- Add in the beans, chicken stock (or beer), and seasonings, plus hot sauce to taste. Bring to a boil.
- Reduce heat and simmer for at least 30 minutes. You can easily let it simmer for an hour to let the flavors develop even further.
- Serve!
Nutrition Facts : Calories 253 kcal, Carbohydrate 10 g, Protein 24 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 86 mg, Sodium 350 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BLACK BEAN SAUSAGE CHILI
Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite. My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1. -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1222mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 15g protein.
EASY BLACK BEAN CHILI
We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it's made with beans, and no meat, doesn't mean it's not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
- Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
- Top each serving with remaining ingredients.
Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 1/3 Cups, Sodium 390 mg, Sugar 10 g, TransFat 0 g
BLACK BEAN CHILI
This Black Bean Chili is pretty quick, tasty, and simple to make. Oil free! It's mostly made up of staples you can stock up on in your pantry. We've served this to a couple of people who are not vegan, and they thought it was delicious! Enjoy!
Provided by Miranda Rivera
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the water in a large pot. Add chopped onion, garlic, and bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until onion is translucent. Add water as needed.
- Add crushed tomatoes in their juices, beans and their liquid, chilies, and spices, and stir to combine. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.
Nutrition Facts : Calories 219 kcal, Carbohydrate 42 g, Protein 13 g, Fat 1 g, SaturatedFat 1 g, Sodium 205 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETABLE CHILI WITH BLACK BEANS
This Vegetable Chili with Black Beans will warm you to the bones! It's so good, and super healthy, too (shhh!!). You will be amazed at how delicious this vegetarian chili is. Veggies, corn, and black beans make the perfect flavor combo!
Provided by Kris Longwell
Categories Appetizer or Soup
Time 55m
Number Of Ingredients 20
Steps:
- Heat the oil in a large sauce pan, or pot (a Dutch oven) or medium heat.
- Add the onion, bell pepper, zucchini, celery, celery, carrot, jalapeno and garlic and cover.
- Cook, stirring occasionally, until the veggies are softened, about 10 minutes.
- Add the chili powder, cumin, oregano, cayenne and stir well.
- Add the vegetable stock.
- Add the tomatoes, breaking them apart with your fingers as you drop them into the pot. Add their juices and bring to a simmer. Add in the salt and pepper.
- Reduce the heat to low and simmer until the sauce has thickened slightly, about 20 minutes.
- Stir in the beans and corn and cook until they are heated through, about 10 more minutes.
- Stir in the cilantro.
- Serve with Monterey jack cheese and scallions sprinkled on top.
Nutrition Facts : Calories 113 kcal, Carbohydrate 15 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 872 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
SHRIMP 'N' BLACK BEAN CHILI
This is a fast and easy meal and not to mention delicious. If you feel you need more heat in this chili, you could add more cumin or chilies/jalapeno or even a can of rotel with chilies for the diced tomatoes. Cook time is an estimate for prep and cooking.
Provided by JenzyGirl
Categories Healthy
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
- Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 309.3, Fat 6.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 714.3, Carbohydrate 30.5, Fiber 9.2, Sugar 6, Protein 32.7
ANNIS' BLACK BEAN CHILI
I was in Santa Fe for a weekend more than 10 years ago and tried to get a reservation at Mark Miller's Coyote Café for dinner with no luck. The bar downstairs served appetizers and I had this great chili. As it happened the Sous Chef was in the bar having a Corona and I asked him if chocolate was the secret was to his GREAT chili - he said well maybe! He wouldn't give me the recipe but this is close.
Provided by TexasKK
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the dry beans, cover with water and simmer till tender. Drain the water and set aside. You can also use 2 cans of black beans.
- Brown the onions and garlic in the olive oil. Add the meat and continue browning, about 5 to 7 minutes.
- In a small non-stick skillet toast the chile and cumin till fragrant - takes about 5 minutes. Do not skip this step as the toasting process brings out all the flavor of the spices.
- Add the toasted spices to the meat and onions. Add the oregano and 2°C of the chicken stock and all the beans. Season with salt and pepper. Simmer for about 20 minutes or until you reach the consistency you like for the chili. Start with only 2°C of the stock and gradually add to reach the consistency you like. Right before serving add the cocoa and blend well. Do not heat over a slight simmer as the chocolate will become bitter.
- Serve with the sour cream and Chevre that you have blended together. Make some jalapeno cornbread and you have a dynamite meal! This recipe can easily be doubled.
Nutrition Facts : Calories 653.2, Fat 31.4, SaturatedFat 9.3, Cholesterol 103.6, Sodium 1100.5, Carbohydrate 53.1, Fiber 12.9, Sugar 7, Protein 43.7
BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES
This is a childhood favorite of mine, reimagined with a better quality of meat.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
- Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
- For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
- Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
- Meanwhile, crumble the cornbread into bite-sized pieces.
- Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.
BLACK BEAN CHILI WITH MUSHROOMS
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
- Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
- Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.
FANTASTIC BLACK BEAN CHILI
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g
VEGETARIAN BLACK BEAN CHILI
Provided by Metro
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat.Add garlic, onion, carrot, jalapeño and green pepper, and cook, stirring often, until softened, about 5 minutes.Stir in tomatoes, beans, corn, chili powder, cumin and rosemary, and bring to boil.Reduce heat and simmer, uncovered, for 20 minutes. Season with salt.Serve garnished with cucumber.TIP: top your chili with chips and avocado for added texture
VEGAN BLACK BEAN CHILI
This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!
Provided by Kylie
Categories Soup
Time 15m
Number Of Ingredients 19
Steps:
- Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
- Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
- Then add tomato sauce and 2 cups vegetable broth.
- Cover, turn heat to medium-high and bring to a simmer.
- Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
- Stir in the juice of 1 lime and season to taste with salt and pepper.
- Garnish with Fritos, sour cream, and fresh chopped cilantro.
Nutrition Facts : Calories 284 calories, Sugar 4.2 g, Sodium 909.8 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 15 g, Protein 16.5 g, Cholesterol 0 mg
BLACK BEAN CHILI
You probably have everything to make this in your pantry right now
Provided by Vegetarian Times Editors
Categories Entrees
Yield 6
Number Of Ingredients 14
Steps:
- In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
Nutrition Facts : Calories 145 calories
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- Place beans in a large bowl and cover with water by 2 inches. Let soak overnight. (If you forget to do this the night before you can still go ahead and make the chili, it will just take longer for the beans to cook.)
- Heat oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until tender and starting to brown. Add garlic, jalapeños, and cook until starting to brown. Add bell peppers and zucchini and continue cooking until vegetables are tender and starting to brown.
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- Brown ground beef (salted and peppered) with diced onion in a large pot on the stove over medium heat. Drain excess grease in a mug and allow grease to cool before you throw in the garbage.
- Add garlic, tomatoe sauce, diced tomatoes with juice, chili powder, cayenne pepper, cumin, paprika, honey, and pickled jalapeño juice.
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