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 :
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH
Steps:
- Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Combine all ingredients in a small bowl and season with salt and pepper.
ANCHO BLACK AND WHITE BEAN CHILI
Enjoy this chili made using two types of bean and ancho chilies - a rich tangy dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
- Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.
Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg
BLACK BEAN ANCHO CHILI
Steps:
- Make salsa:
- Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
- Make chili:
- In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
- While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
- The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.
SHARSH'S WHITE BEAN CHICKEN CHILI
Steps:
- Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
- Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
- Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
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
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- In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
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- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
- Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.
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