Low Fat Black Bean Chili Recipes

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.

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.

Steps:

• Soak the beans overnight, drain and rinse.
• Cover the beans with water in a large pot, bring to a boil and simmer 1 hour.
• Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed.
• Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.

Steps:

• In a large stock pot, heat olive oil over medium high heat.
• Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
• Add chili powder and cumin (and cayenne pepper if using).
• Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
• Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
• Stir well, and bring liquid to a boil.
• Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
• More vegetabe broth or tomato juice can be added if chili becomes too thick.
• Add salt and pepper to taste.
• Remove from heat and stir in chopped fresh cilantro if using.
• Serve over your favorite rice.
• I like brown.

Steps:

• Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

Steps:

• Boil water, add onion, and cook on medium boil til onion is fairly transparent.
• Reduce heat to low and add other ingredients.
• Stir til beans are smooth and chili is heated through.

Steps:

• Drain black beans, reserving 1/2 cup liquid. Set aside.
• Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
• Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
• Season to taste with salt and pepper. Ladle chili into bowls to serve.

Steps:

• Heat olive oil in a saucepan over medium-low heat.
• Add the onions, peppers, carrots, and garlic.
• Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
• Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
• Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
• Simmer about 45 minutes over medium heat.
• The chili should thicken as the liquid is reduced.

Steps:

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain ground beef in a colander.
• Transfer meat mixture to a slow cooker; add tomatoes sauce, diced tomatoes, crushed tomatoes, jalapenos, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and pepper and stir to combine. Cover and cook, adding water as needed to thin out chili, on Low for 8 hours.

Steps:

• Cook ground beef and onions together in a skillet until meat is browned and onion is almost clear. If using 93/7 lean ground beef a small amount of oil might be needed to prevent sticking.
• Combine all ingredients in large pot. Bring to a boil and reduce heat. Cover and simmer for about 1 hour.
• Note: many variations are possible. Try adding green chilies, cubed potatoes, rice, light or fat free cheddar or whatever you can imagine.
• NOTE: Calories calculated by this system differ radically from my own. Using the values given on each of the items in the recipe I calculated only 180 Calories per 1 cup serving. 'Zaar might not be adjusting for extra lean groung beef.
• NOTE: For a milder version reduce chili powder, cumin and red pepper by 1/2.