Black Bean And Chorizo Chili W Cilantro Cream Sauc Recipes

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SPICY BLACK BEANS WITH CHORIZO AND CHIPOTLE CREAM



Spicy Black Beans with Chorizo and Chipotle Cream image

Provided by Diane Rossen Worthington

Categories     Milk/Cream     Bean     Side     Cinco de Mayo     Dinner     Sausage     Party     Potluck     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Beans:
1 1/2 cups dried black beans (about 10 ounces)
2 peeled onions; 1 halved, 1 chopped (about 2 cups)
1 bay leaf
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons olive oil
2 links fresh chorizo sausage (6 to 7 ounces casings removed)
2 tablespoons finely chopped fresh cilantro plus additional for garnish
2 garlic cloves, minced
2 teaspoons minced seeded jalape&entilde;o chile
1/2 teaspoon ground cumin
Chipotle cream:
1/2 cup sour cream
1 1/4 teaspoons chipotle-flavored hot pepper sauce
1 teaspoon fresh lime juice

Steps:

  • For beans:
  • Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.
  • Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
  • Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons cilantro, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 3/4 cup reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavors are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.
  • For chipotle cream:
  • Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.
  • Transfer beans to large bowl. Garnish with chipotle cream and chopped cilantro.

BLACK BEAN CHILI WITH CILANTRO



Black Bean Chili with Cilantro image

Try a delicious chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 5

Number Of Ingredients 20

1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cups Progresso™ chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream

Steps:

  • 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
  • Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g

MEXICAN CHORIZO BLACK BEAN CHILI



Mexican Chorizo Black Bean Chili image

A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.

Provided by Jenn Seda

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

Time 3h35m

Yield 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 (4 ounce) links Mexican chorizo sausage, sliced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes with oregano and basil
1 (14 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
1 medium bell pepper, chopped
1 pinch chipotle chile powder, or to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  • Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  • Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g

BLACK BEAN-CHORIZO STEW



Black Bean-Chorizo Stew image

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 large white onion, diced
1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
1/4 cup chopped cilantro stems, leaves reserved for serving
7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
1 (28-ounce) can diced plum tomatoes with their juices
2 teaspoons kosher salt, more as needed
Diced avocado, for serving
Sliced scallion, for serving
Lime wedges, for serving

Steps:

  • Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
  • Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  • Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

SARASOTA'S BLACK BEAN CHORIZO CHILI



Sarasota's Black Bean Chorizo Chili image

My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.

Provided by SarasotaCook

Categories     Beans

Time 1h15m

Yield 6-8 Bowls, 8 serving(s)

Number Of Ingredients 22

4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
1 (15 ounce) can cannellini beans (drained and not rinsed)
1.5 (22 ounce) cans diced tomatoes, undrained
1 (15 ounce) can crushed tomatoes
1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
1 (15 ounce) can chicken broth
1 large sweet onion, chopped (if you like less onion, use a medium onion)
1 red bell pepper, diced
1 green pepper, diced
2 celery ribs, diced (include the leaves, also chopped fine)
1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
3 tablespoons garlic, minced
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 tablespoons fresh cilantro
1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
1 teaspoon olive oil
salt
pepper

Steps:

  • Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
  • Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
  • Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
  • Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

SPICY BLACK BEAN & CHORIZO CHILI



Spicy Black Bean & Chorizo Chili image

This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.

Provided by Feej3940

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 lb chorizo sausage
1 medium onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
2 -3 chipotle chiles in adobo, chopped
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 (10 ounce) can rotel, undrained
2 (15 ounce) cans black beans (1 drained, 1 undrained)
2 cups chicken broth
1/2 cup frozen corn

Steps:

  • In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
  • Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
  • Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
  • Increase heat to medium-high and bring to a boil.
  • Reduce to simmer and cook 10 minutes.
  • Puree in blender or food processor in batches until you have blended it all.
  • Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
  • Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

BLACK BEAN, CHORIZO & SWEET POTATO CHILI



Black Bean, Chorizo & Sweet Potato Chili image

Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
1 large onion, chopped
2 poblano peppers, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons tomato paste
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/4 cup lime juice
Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

Steps:

  • In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

Categories     Soup/Stew     Bean     Lunch     Sausage     Winter     Gourmet

Yield Makes 4 servings (about 6 cups)

Number Of Ingredients 11

1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro

Steps:

  • Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

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From recipezazz.com


RECIPE: CHICKEN & BLACK BEAN ENCHILADAS WITH CREAMY CILANTRO …
1 Cook the chicken. Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
From blueapron.com


CHORIZO AND BEANS CHILI: MUY BUENO: THREE GENERATIONS OF …
2014-05-03 Drain the beans and pour into a large pot. Add enough water to come 3 inches over the beans. Bring to a boil over medium-high heat. Cover and simmer until the beans are tender, about 3 to 4 hours, adding more hot water as the beans absorb liquid.
From thespicedlife.com


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