Dads Black Bean Chili Recipes

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DAD'S CHILI



Dad's Chili image

A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.

Provided by DNACLOWN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 ½ pounds ground beef
1 pound ground pork
½ cup butter
2 cloves garlic, diced
1 pound green bell pepper, chopped
1 ½ pounds onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
5 cups canned diced tomatoes with their juice
½ cup chopped fresh parsley
2 tablespoons chili powder, or more to taste
1 ½ teaspoons ground black pepper
1 ½ teaspoons monosodium glutamate (such as Ac'cent®)
1 tablespoon salt
1 ½ teaspoons ground cumin

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g

BLACK BEAN CHILI



Black Bean Chili image

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

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

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

DAD'S BLACK BEAN CHILI



Dad's Black Bean Chili image

People are always asking for my chili recipes, and my anwer is -- I don't have one. I've always cooked it by looks and taste, and never really kept track. I knew when it was right. I'd been making chili for years in a dutch oven on the stove -- I still make it the old way sometimes, but I love my crockpot for this recipe. I tried the recipe in the cookbook that came with my original crockpot years ago and was horribly disappointed. I then tried adapting my dutch-oven recipe to the crockpot, but that missed the mark too. One day I was looking to make black beans for black beans and rice and decided to do the whole thing in the crockpot. They came out perfectly (and have done so every time since). At that point I had a mild epiphany. The black beans create a wonderfully thick sauce on their own. Long story short, I've never looked back. This recipe also does very nicely as a vegetarian dish if you remove the ground beef and substitute vegetable broth for the chicken broth).

Provided by gadgetman0404

Categories     Meat

Time 14h15m

Yield 8 serving(s)

Number Of Ingredients 13

16 ounces dried black beans
3 (14 1/2 ounce) cans chicken broth
2 green bell peppers, diced
1 red bell pepper, diced
2 medium onions, diced
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon olive oil
1/4 teaspoon ground red pepper
2 tomatoes, diced
4 tablespoons masa corn flour
2 cups shredded cheddar cheese

Steps:

  • "Beans:".
  • Combine dried beans and chicken broth in crockpot.
  • Cook on low for 8 hours.
  • "Chili:".
  • In large sautee pan, brown ground beef, seasoning with salt and pepper.
  • Add ground beef to cooked beans in crockpot.
  • Add olive oil to remaining fat in pan if necessary.
  • Cook peppers and onions until softened and lightly browned, seasoning with salt and pepper.
  • Add crushed garlic and cook for about a minute.
  • Add the chili powder, red pepper, cumin and masa flour and cook to form a paste.
  • Add mixture to crockpot along with the bay leaves and diced tomatoes.
  • Cook on low for 6 hours.
  • Spoon servings into bowls and top with cheese.
  • Serve with tortilla chips.

Nutrition Facts : Calories 397.5, Fat 13.5, SaturatedFat 6.8, Cholesterol 29.7, Sodium 720.3, Carbohydrate 47, Fiber 11.3, Sugar 5.4, Protein 24.3

BLACK BEAN CHILI



Black Bean Chili image

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

2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
2 to 3 teaspoons chili powder
2 teaspoons ground cumin
Dash hot pepper sauce

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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