Black Bean Butternut And Chipotle Chili Recipes

CHIPOTLE-BLACK BEAN CHILI

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.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
• Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

FANTASTIC BLACK BEAN CHILI

Steps:

• Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

CHIPOTLE-BLACK BEAN CHILI

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.

SPICY CHIPOTLE-BLACK BEAN CHILI

Steps:

• Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

BLACK BEAN CHILI

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.

SQUASH AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY

Steps:

• Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
• Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
• Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
• Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

BLACK BEAN, BUTTERNUT AND CHIPOTLE CHILI

Steps:

• Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
• Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste chipotles, adobo sauce, and barley malt syrup and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
• Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
• Mix in the frozen corn and cook 5 minutes until warmed through.
• Ladle into bowls, with or without rice, and garnish with cilantro.
• *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.