BLACK BEAN CHILI
Provided by Barbara Kafka
Categories dinner, lunch, weekday, main course
Time 50m
Yield 9 cups
Number Of Ingredients 14
Steps:
- Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
- Stir in eggplant. Cook, covered, for 5 minutes.
- Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
- Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
- Stir in coriander. Cook, covered, for 2 minutes.
- Remove from oven. Uncover. Stir in lime juice, salt and pepper.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
BLACK BEAN AND CHOCOLATE CHILI
I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.
Provided by Kozmic Blues
Categories Black Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
- Add the celery and chile, cover and cook for another five minutes more.
- Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
- Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
- Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
- Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
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 & RED BEAN CHILI WITH EGGPLANT
Categories Soup/Stew Vegetable Sauté Low Fat Vegetarian Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Healthy
Number Of Ingredients 16
Steps:
- In a large deep skillet, preferably electric, saute onion, shallot, peppers, ginger and garlic in olive oil over moderately low heat, until softened. Add eggplant, and continue to cook, stirring occasionally until softened and cooked through. Add all remaining ingredients and simmer uncovered, stirring occasionally, until heated through and flavors combine - about five minutes.
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SMOKY EGGPLANT VEGAN CHILI - THE FAMILY FOOD KITCHEN
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5/5 (3)Total Time 1 hr 45 minsCategory Main CourseCalories 400 per serving
- Start by charring the eggplant. If you have a gas stove, char the skin completely by placing it directly in the heat, turning occasionally with tongs. If not, set your grill/broiler to the highest setting and char the skin that way on a baking sheet.
- Remove, cool and peel the eggplant (the blackened skin comes off very easily). Roughly chop the flesh and set aside.
- Heat the oil in a large heavy bottomed pan and sauté the onions and carrots over a medium low heat until softened - around 10 minutes.
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5/5 (1)Total Time 20 minsCategory Side Dish, VegetablesCalories 115 per serving
- Step 1Prepare the SauceCombine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
- Step 2Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients. Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature.
- Step 3The Leftovers DishAdd some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad.
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