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.
CHIPOTLE-BLACK BEAN CHILI
I got this recipe from Cooking light and it is great. I served with a sourdough baguette and it was the perfect meal. Only 4 points for Weight Watchers. Serving is 1.5 cups.
Provided by dayla
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHIPOTLE BLACK BEAN CHILI
Make and share this Chipotle Black Bean Chili recipe from Food.com.
Provided by KelBel
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add onion and garlic; saute 3 minutes or until tender.
- Add chili powder and next 5 ingredients; bring to a boil.
- Add salt and pepper to taste.
- Reduce heat; cover and simmer 15 minutes, stirring occasionally.
- Ladle into individual serving bowls and garnish with cilantro, if desired.
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CHIPOTLE BLACK BEAN CHILI RECIPE - ¡HOLA! JALAPEÑO
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4.7/5 (3)Total Time 25 hrs 50 minsCategory Chili RecipesCalories 91 per serving
- Place beans in a large bowl and cover with water by 2 inches. Let soak overnight. (If you forget to do this the night before you can still go ahead and make the chili, it will just take longer for the beans to cook.)
- Heat oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until tender and starting to brown. Add garlic, jalapeños, and cook until starting to brown. Add bell peppers and zucchini and continue cooking until vegetables are tender and starting to brown.
- Add chipotles, tomatoes (with juice), chile powder, cumin, coriander, oregano, and bay leaves. Stir to combine. Drain beans, rinse them, then add them to the pot along with enough water to cover by 2-inches.
- Bring to a boil, then reduce to a simmer and cook until beans are tender, about 2 hours. Add more water if the chili gets too thick. Once beans are cooked, season with salt and serve with lime wedges.
CHIPOTLE BLACK BEAN CHILLI WITH GUACAMOLE RECIPE
From deliciousmagazine.co.uk
5/5 (6)Total Time 1 hrCategory Budget RecipesCalories 369 per serving
- Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
- Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
- For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.
- Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.
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