Boston Black Bean Chili Recipes

BLACK BEAN CHILI

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.

BOSTON BLACK BEAN CHILI

Steps:

• Place the red and yellow fresh peppers on the grill and cook until charred. (Can be charred on the stovetop if you have a gas stove.) With tongs, place them in a paper bag to sweat, about 3 minutes. Remove the peppers from the bags, allow to cool, and remove the skins. Core and seed, then cut them into bite-size pieces, about 1/2 inch each, and set aside in a bowl.
• In a large fry pan, toast the dried spices and a good teaspoon of salt over medium heat just for a few minutes or until the spices become fragrant. Remove the pan from the heat immediately and pour the toasted spices into a bowl and set aside.
• In a large 5-quart pot, pour enough olive oil to cover the bottom of the pot and heat up the oil. Add the chopped onions and the jalapeños and heat until they're all softened; add the garlic and cook, stirring frequently, until the garlic is transparent, just a few minutes. Add the tomatoes and black beans, (and their juices), and the spice mixture, and stir well. Cover the pot and lower the heat slightly and cook for 15 minutes.
• While the chili is cooking brew the coffee then add after the 15 minutes; stir well, then cook the chili another 10 more minutes. Taste, and adjust seasonings as necessary. Remove from heat and start serving it up!

BLACK BEAN CHILI

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.

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

SPICY BLACK BEAN CHILI

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.

BLACK BEAN CHILI

Steps:

• combine ingredients.
• Warm and enjoy.

CHIPOTLE-BLACK BEAN CHILI

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion and garlic; saute 3 min or until tender.
• Add chili powder and next 6 ingredients; bring to a boil.
• Reduce heat; cover and simmer 15 min, stirring occasionally.
• Serve and eat.

BLACK BEAN CHILI

Steps:

• Heat 1 tablespoon oil. Cook chorizo; drain.
• Cook ground beef and pork together; drain 1 tablespoon oil.
• Cook vegetables about 5 minutes.
• Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour.
• Stir in beans and corn. Cook 15 minutes longer.
• Serve with warm corn tortillas and butter or cornbread.