CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
BLACK BEANS IN CHIPOTLE ADOBO SAUCE
The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.
Provided by EmilyStrikesAgain
Categories Black Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
- While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
- Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.
SMOKY CHIPOTLE BLACK BEANS
I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.
Provided by Whats Cooking
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
- Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
- When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
- Sprinkle with fresh cilantro before serving over rice.
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