LAMB AND BLACK BEAN CHILI
This chili hits the spot a cold night!
Provided by jennkl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 9.2 g, Protein 29.2 g, SaturatedFat 6.6 g, Sodium 679.3 mg, Sugar 6.4 g
LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD
Steps:
- Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
- Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
- Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
- Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
- In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
- Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
- Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
- Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.
SPICY LAMB AND BLACK BEAN CHILI
Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
- Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
SPICY BLACK BEAN CHILI
I came up with this vegitarian chili to pour over nachos. I thought it turned out pretty good. I'd love to see what you think! :)
Provided by SandeeLynn
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1) Combine onion, peppers, garlic and celery with one teaspoon olive oil in a large, deep pan over med-hi heat and cook until tender.
- 2) Meanwhile, spread the corn over a cookie sheet and drizzle with remaining olive oil. Bake on 400 until brown or looks like its starting to shrivel (may not turn brown).
- 3) Stir spices into sautéed vegetable mix.
- 4) Add tomatoes, corn and beans.
- 5) Bring to a simmer, cover and let cook for about 45 minutes, stirring occasionally.
Nutrition Facts : Calories 254.3, Fat 4.3, SaturatedFat 0.7, Sodium 478.3, Carbohydrate 48.8, Fiber 13, Sugar 11.4, Protein 11.1
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
SLOW-COOKER SPICY BLACK BEAN AND BARBECUE CHILI
Spicy slow-cooked black bean chili - perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 13h45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
- Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
- Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
- Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 11 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 840 mg
BLACK BEAN CHILI
Provided by Barbara Kafka
Categories dinner, lunch, weekday, main course
Time 50m
Yield 9 cups
Number Of Ingredients 14
Steps:
- Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
- Stir in eggplant. Cook, covered, for 5 minutes.
- Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
- Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
- Stir in coriander. Cook, covered, for 2 minutes.
- Remove from oven. Uncover. Stir in lime juice, salt and pepper.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
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
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