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
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
CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Provided by Donna Hay
Categories Bean Kid-Friendly Dinner Ground Beef Sausage Small Plates
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
- Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
- Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.
BLACK BEAN CHILI
For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 751mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
VEGETARIAN BLACK-BEAN CHILI
Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
BLACK BEAN AND TOMATO CHILI
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 12
Steps:
- Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
- Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
- Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
- In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
- Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.
FRESH TOMATO BEEF AND BLACK BEAN CHILI
If possible try to make this a day ahead and refrigerate, the flavors intensify strongly overnight --- ladle this in bowls and top with cheddar cheese
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large heavy pot.
- Add in ground beef; cook for 5 minutes.
- Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
- Add in 2 cups beer or water; bring to a boil.
- Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
- Add in tomato paste and sugar; simmer for 5-6 minutes.
- Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
- Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
- Ladle into bowls and sprinkle with cheddar cheese.
Nutrition Facts : Calories 880.2, Fat 42.7, SaturatedFat 14.8, Cholesterol 174.5, Sodium 2228.8, Carbohydrate 58.6, Fiber 17.4, Sugar 17.6, Protein 68.6
BLACK BEAN CHILI WITH MUSHROOMS
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
- Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
- Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.
CHILI II
This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.
Provided by CDARLENE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
- Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
- Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
- Cover and simmer on lowest heat for 45 to 90 minutes.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 12.4 g, Cholesterol 68.6 mg, Fat 20.5 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 7 g, Sodium 4616 mg, Sugar 5.9 g
FRESH TOMATO, RED BELL PEPPER AND BLACK BEAN CHILI
If you like more heat the add in some dried chili flakes. This is best if prepared a day ahead and chilled, just rewarm before serving. Simmering times are only a guideline you can really simmer this for as long as you desire! Adjust all spices to taste. You can use canned plum tomatoes, chopped in place of the fresh tomatoes
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
- Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
- Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
- Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
- Uncover and simmer over medium heat for about 30 minutes.
- Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
- Ladle into bowls and top with grated cheddar cheese or sour cream, or both.
Nutrition Facts : Calories 841, Fat 46.4, SaturatedFat 15.5, Cholesterol 153.8, Sodium 1602.1, Carbohydrate 52.9, Fiber 16.1, Sugar 19.1, Protein 57
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