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.
ROASTED CORN AND BLACK BEAN CHILI
I aquired this recipe from a co-worker at a pot luck about a year ago. This is a bit different from your average chili and offers just the right amount of spice and great flavors. It can easily be made fully vegetarian by substituting for the chicken broth. Enjoy! Suggestion: If you want a thicker more 'chili-like' consistency try mashing a half a cup or more of the rinsed black beans then add with the rest of the beans.
Provided by MI Mitten
Categories Black Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
- Bake until the corn is browned, stirring once, about 20 mins total.
- Note: Corn sometimes does not brown, but bake until it smells roasted.
- While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
- Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
- Stir in broth, beans, and tomatoes; reduce heat to simmer.
- Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
- Serve chili with sour cream and shredded cheese.
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
BLACK BEANS AND CORN CHILI
Provided by Marian Burros
Categories dinner, soups and stews, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
- Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
- Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
- Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
- Wash, trim and slice scallions.
- Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.
QUINOA AND BLACK BEAN CHILI
Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 10
Number Of Ingredients 18
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 g
ROASTED CORN AND BLACK BEAN SALSA
Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
BEEFY CORN AND BLACK BEAN CHILI
Dinner for six ready in 25 minutes! Serve your family a spicy chili packed with beef, corn and black beans - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
- Ladle chili into 6 bowls. Top with sour cream and onions.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
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