Green Chili Black Beans Food

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

CROCK POT GREEN CHILE PINTO BEANS RECIPE

Steps:

• Add all of the ingredients except for the cheese to a large crock pot.
• Cook on high for 8-9 hours. The beans should be nice and tender. Serve with crumbled cotija cheese (optional).

BLACK BEAN CHILI

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.

INSTANT POT BLACK BEANS WITH GREEN CHILES AND CUMIN

Steps:

• Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles.
• Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren't cooked through, cook on high pressure for 5 minutes, then manually release pressure.
• While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.
• When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.
• Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side.
• Slow Cooker Variation:
• Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

GREEN CHILE POSOLE WITH BLACK BEANS

Steps:

• Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.
• In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.
• Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.

VEGETARIAN CHILI WITH BLACK AND WHITE BEANS

Steps:

• Dice/mince the vegetables (white onion, green bell pepper, garlic).
• In a large pot on medium heat, add 2 tbsp of olive oil. Add the vegetables to the oil and saute for 2-5 minutes until garlic is golden brown and onion/pepper are tender.
• To the same pot, add the rest of the ingredients: beans, green chilis, roasted tomatoes, tomato paste, chili powder, coriander, cumin, vegetable broth, hot sauce, and brown sugar. Adjust the herbs to taste if you would like it spicier or sweeter.
• Allow the chili to come to a boil and reduce heat to a low simmer. Let the chili simmer for another 25-35 minutes.
• Serve warm with cornbread or biscuits. Sprinkle green onions on top.

VEGETABLE CHILI WITH BLACK BEANS

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.

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

CHICKEN, GREEN CHILI AND RICE SKILLET

Steps:

• Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
• Stir in chicken and rice; cover. Simmer 5 min.
• Remove from heat. Let stand, covered, 5 min. Top with cheese.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes, and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.

GROUND BEEF AND BLACK BEAN CHILI

Steps:

• Peel the onion and dice it.
• Remove the stem and seeds from the bell pepper and dice.
• Peel and mince the garlic.
• Place a large deep skillet or Dutch oven over medium heat. Add the ground beef to the skillet and cook for about 4 minutes, breaking it up and stirring frequently.
• Add the diced onion and bell pepper and continue to cook until the onion is tender. Add remaining ingredients.
• Reduce the heat to the lowest level and simmer for about 1 to 2 hours, or transfer to the slow cooker and cook on low for 3 to 4 hours.
• Serve the chili with cornbread or crackers.

GREEN CHILI BLACK BEANS

Steps:

• Add the beans and 4 cups water and let soak overnight. Pour off old water. Add all the ingredients except the salt and let slow cook for 6-8 hours in crock pot, or 2-3 hours in a stock pot at med low heat. Once the beans are tender, add the salt and serve. can substitute pinto or any other beans if desired.

BLACK BEAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add the garlic and chili powder and cook, stirring, for 30 seconds, until fragrant.
• Add the beans, bean liquid, tomatoes, green chiles, maple syrup, and a few grinds of pepper. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.
• Stir in the lime juice and season to taste with more salt, pepper, chili powder, and cayenne, if desired. Serve with lime wedges and desired toppings.