Chili With Black Beans And Poblano Peppers Food
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 BEANS WITH POBLANO
Serve this healthy side dish with our Grilled Chicken Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.
POBLANO CHILIES WITH BLACK BEANS AND CHEESE
Categories Bean Cheese Onion Pepper Appetizer Bake Broil Low Fat Vegetarian Chill Healthy Bon Appétit Sugar Conscious
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
- Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
- Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
- Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.
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- In a large chili pot add a drizzle of olive oil brown the ground meat. Add the garlic and let it cook along with the meat until the meet has browned and the garlic softened. Add the diced onion and celery and cook until tender. Then pour in the can of beer and scrape any browned bits off the bottom of the pot. Add the diced poblano peppers.
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- Leave the pot on the stove with the lid off to simmer for hours, the more time the better. Stir occasionally being sure that the heat is not so high that the chili will stick or burn in the bottom. Taste before serving to adjust heat and salt.
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