THE BEST BLACK BEAN CHILI!
Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.
Provided by Ali
Time 50m
Number Of Ingredients 11
Steps:
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
- Close lid securely and set vent to "Sealing".
- Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
- Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
- If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
5-BEAN CHILI
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 quarts chili
Number Of Ingredients 21
Steps:
- In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
- Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.
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
QUINOA AND BLACK BEAN CHILI
Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 10
Number Of Ingredients 18
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 g
BLACK & WHITE BEAN CHILI
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts)
Number Of Ingredients 17
Steps:
- In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts :
BLACK BEAN AND KIELBASA CHILI
Originally from Bon Appetit I really like this recipe. You can sub any sausage you want, and I actually upped the amount of kielbasa to 2 pounds.
Provided by Londonsbk
Categories Black Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add kielbasa; sauté until beginning to brown, about 12 minutes. Using slotted spoon, transfer kielbasa to bowl. If necessary, add enough oil to pot to measure 2 tablespoons (or discard all but 2 tablespoons drippings). Add onions, both bell peppers, and garlic. Sauté until beginning to brown, about 10 minutes. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin. Bring chili to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.).
- Ladle chili into bowls. Top with sour cream and green onions if desired.
Nutrition Facts : Calories 742.7, Fat 37.9, SaturatedFat 11.6, Cholesterol 74.8, Sodium 1211, Carbohydrate 68.4, Fiber 21.6, Sugar 10.9, Protein 35.5
BLACK BEAN-TOMATO CHILI
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. -Lisa Belcastro, Vineyard Haven, Massachusetts
Provided by Taste of Home
Time 45m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
BLACK BEAN CHILI
This is a very good chili. You can make it spicier if you like by adding more jalepeno, habnero, or some cayenne, but I like it just like this.
Provided by paula giles
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil. Cook chorizo; drain.
- Cook ground beef and pork together; drain 1 tablespoon oil.
- Cook vegetables about 5 minutes.
- Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
- Stir in beans and corn. Cook 15 minutes longer.
- Serve with warm corn tortillas and butter or cornbread.
Nutrition Facts : Calories 1734.5, Fat 136.4, SaturatedFat 53.8, Cholesterol 260.8, Sodium 1845.2, Carbohydrate 63.5, Fiber 16, Sugar 8.4, Protein 62.2
LIME NAVY BEAN CHILI
A lip-smacking touch of lime flavors Connie Thomas's low-fat but filling family favorite. "I love relying on my slow cooker," confides the Jensen, Utah cook. "Just fill it in the morning and come home to a wonderful, warm meal-no matter how busy the day!"
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boiling for 2 minutes. Remove from the heat; cover and let soak until beans are softened, 1-4 hours. Drain and rinse beans, discarding liquid., In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chiles, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours, until a thermometer reads 170° and beans are tender. , Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-sized pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.
Nutrition Facts : Calories 250 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 532mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 12g fiber), Protein 22g protein. Diabetic Exchanges
SPICY BLACK BEAN CHILI
For a complete meal, serve this spicy chili with fresh-from-the-oven cornbread. Preparation time includes time for soaking beans.
Provided by BeccaB3c
Categories Black Beans
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans.
- In a large saucepan combine beans and water- Bring to a boil; reduce heat, and simmer for 2 minutes.
- Remove from heat- Cover and let stand for 1 hour (Or, skip boiling the water and soak beans overnight in a covered pan).
- Drain and rinse beans.
- In a large saucepan or Dutch oven cook the onion and garlic in hot oil till tender.
- Stir in chili powder, cumin, oregano, paprika, salt, and red pepper.
- Cook and stir for 1 minutes.
- Add the beans, broth, undrained tomatoes, and sherry or water.
- Bring to a boil; reduce heat- Cover and simmer for 1 to 1 1/2 hours or till beans are tender.
- To serve, ladle chili into individual bowls and dollop with yogurt or sour cream and sprinkle with cilantro.
Nutrition Facts : Calories 313.6, Fat 5.1, SaturatedFat 0.9, Cholesterol 0.9, Sodium 196.4, Carbohydrate 43.2, Fiber 10.1, Sugar 7.2, Protein 13.2
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