Chipotle Four Bean Chili With Lime Food

HEALTHY SLOW COOKER CHIPOTLE BEAN CHILI

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
• 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
• 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.

SLOW-COOKER CHIPOTLE FOUR-BEAN CHILI WITH LIME

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
• Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
• Just before serving, stir in lime juice.

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

CHIPOTLE-LIME BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a saute pan over medium heat, cook the bacon until crispy, about 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add the onions and garlic to the pan with the bacon grease and cook until the onions are translucent, about 5 minutes. Remove from the heat.
• In a large bowl, combine the baked beans, onion-garlic mixture, bacon, ketchup, honey, lime juice, adobo sauce, salt and pepper. Mix thoroughly to combine. Transfer to a 2-quart baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until slightly thickened, about another 10 minutes. Remove from the oven and top with the fried onions. Serve.

CHIPOTLE BEEF AND BEAN CHILI

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
• Add the celery, Poblanos and red bell pepper. Cook for 4-5 minutes or until softened.
• Add the garlic and cook for 1 minute or until fragrant. Set aside.
• Heat a large skillet over medium-high heat. Add the ground chuck, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown well, breaking up the meat as you go until no longer pink. Drain off all excess fat.
• Transfer the browned meat to the Dutch oven. Sprinkle the spices over the meat and stir well.
• Add the beef broth, crushed tomatoes, tomato puree, diced tomatoes with green chiles.
• Measure out approximately 1 cup water and rinse out the cans of tomatoes and add the liquid to the Dutch oven.
• Add the chopped chipotle chiles, the adobo sauce and the beans.
• Bring to a boil, reduce heat to low, partially cover and simmer, stirring occasionally for 1 hour.
• Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed.
• Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
• Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
• Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

CHIPOTLE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
• Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS

Steps:

• To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
• Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
• Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

CHIPOTLE BEAN CHILLI WITH BAKED EGGS

Steps:

• Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
• Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.

K-JON BLACK BEAN CHIPOTLE-LIME CHILI

Steps:

• 1.* Heat dried (seeded and deveined) chipotle on skillet untill hot, do not burn! Soak chipotle in hot H2O for 30 minutes Puree fine (2 tbs total).
• 2. Cook bacon till crisp, remove, save bacon fat for meat mixture.
• 3.Brown meat mixture, in bacon fat, with onions and peppers in dutch oven.
• 4. Drain excess grease and add tomatoes, crisp bacon, seasonings, and water, bring to a boil.
• 5. Add beans, lime juice cover and simmer 2 hours.

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat.
• Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes.
• Transfer to large bowl.
• Add onions and garlic to same pot; saute until onions are tender, about 8 minutes.
• Add chili powder and saute until fragrant, 3 minutes.
• Add beef, broth, tomatoes, stout and chilies.
• Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili.
• Stir in beans.
• Simmer until heated through.
• Season generously with salt and pepper.
• Can be made 1 day ahead, cover and chill, rewarm over medium heat.
• Whisk sour cream, lime juice and lime peel in small bowl.
• Season with salt.
• Spoon chili into bowls and spoon lime crema atop chili.
• Serve with chips.