THE BEST BLACK BEAN CHILI!
Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.
Provided by Ali
Time 50m
Number Of Ingredients 11
Steps:
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
- Close lid securely and set vent to "Sealing".
- Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
- Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
- If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI
Steps:
- Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
FLAVORFUL SOUTHWESTERN CHILI
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN
Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.
Provided by Cindy Rose
Categories Black Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
- Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
- Add water if chile is too thick.
- Top with cilantro. Pass sour cream and sliced green onions separtely.
Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.5, Sodium 410, Carbohydrate 37.3, Fiber 8.1, Sugar 6.4, Protein 8.4
SOUTHWESTERN BLACK BEAN CHILI
This is a different twist on chili. Corn, black beans, jalapenos, taco seasoning, sour cream and green onions give this recipe a taste of the Southwest. It's great with crushed tortilla chips or chili cheese corn chips sprinkled on top.
Provided by Lucky Clover
Categories Black Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, add ground chuck and onions. Brown meat and drain.
- Add taco seasoning and stir.
- Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
- Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
- When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
Nutrition Facts : Calories 365.3, Fat 18.3, SaturatedFat 9.9, Cholesterol 73, Sodium 433.1, Carbohydrate 28.5, Fiber 5.2, Sugar 5.1, Protein 24.1
SOUTHWESTERN BLACK BEAN JERKY CHILI
I had this chili on my recent trip to Arizona and it is out of this world delicious. Chef Burke Perry at the Westin Kierland Resort and Spa in Scottsdale, Arizona, was kind enough to share the recipe with me. This makes a lot but I'm sure you can freeze it or feel free to reduce the amounts.
Provided by CookingONTheSide
Categories Meat
Time 1h30m
Yield 2 gallons
Number Of Ingredients 16
Steps:
- Brown ground beef in large skillet or dutch oven.
- Drain off fat from ground beef.
- Return beef to same pan and add diced onions.
- Saute for 2 minutes on medium heat.
- Add garlic, jerky and green bell peppers.
- Carmelize vegetables.
- Add tomato paste and deglaze with beef or chicken stock.
- Add chili sauce and then remaining ingredients except for the cilantro.
- Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
- Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
- You want to try to keep the cilantro as green as possible.
- Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
- Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
- Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
- Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.
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