Black Bean Chili Mole Rsc Recipes

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.

VEGETARIAN BLACK BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

BLACK BEAN CHILI MOLE #RSC

Steps:

• Preheat oven on broil.
• Line baking sheet with a large piece of Reynold Wrap foil.
• Place washed (and dried) whole poblano and red peppers on foil and place in the oven under the broiler.
• Broil until pepper turns brown and blistered, NOT charred black, approximately one to two minute per side.
• Turn peppers and roast all sides until browned and blistered.
• Remove from oven and fold the Reynolds Wrap around the peppers and allow to steam for approximately 20 minutes.
• Carefully peal the skins from the peppers, do not rinse them under running water.
• Remove the stem and seeds and chop.
• Brown bacon until crispy in large skillet (if using the crockpot method) or dutch oven if using stove-top method.
• Remove bacon and drain on paper towels.
• Discard all but one tablespoon of bacon grease.
• Using the same pan, add onions and saute for 2 minutes, scraping up the bacon bits off the bottom.
• Add garlic and ground beef: saute, breaking up the beef into small pieces as it cooks.
• Cook until meat is browned.
• Drain off excess grease and place mixture in crockpot or dutch oven.
• Stir in tomatoes, tomato paste, broth, beer, bacon, peppers, beans, corn, cilantro, chipolte chili, adobo sauce, cocoa and spices.
• If cooking on the stove top, simmer for two hours on low, or 6-8 hours if using a crockpot. (Check manufacturers recommendation).
• Just before serving squeeze in the juice of one lime.
• NOTE: If the chili is to thin, mix a little masa harina with water and stir small amounts into the chili until you reach the right consistency. Corn chips can also be dropped into the chili and they will dissolve and thicken the chili.

BLACK BEAN MOLé SOUP

Steps:

• Heat olive oil over medium heat.
• Add onion and celery. Cook until tender and translucent, about 10 minutes.
• Add garlic. Cook until tender, about 3 minutes. (Be careful not to burn)
• Add beans, vegetable broth, tomatoes, cocoa powder, cumin, and chile powder. Bring to a boil.
• Add lime zest and lime juice, then let simmer for 20 - 30 minutes. Broth will thicken as it simmers.

CAJUN TILAPIA, CHILE LIME BUTTER & BLACK BEAN SALAD #RSC

Steps:

• Black Bean Salad:.
• Combine black beans, corn and minced onion in a bowl.
• Split grape tomatoes in half and add to black bean mixture.
• Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
• Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
• Chile Lime Butter:.
• Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
• Cajun Tilapia:.
• Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
• Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
• Cover fish in the packet with the sliced red pepper and sweet onion strips.
• Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
• Toss in 1 ice cube into foil packet.
• Fold final edge up to seal foil packet.
• Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
• Unroll one corner of packet to check for doneness.
• Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.

PORK AND BLACK BEAN CHILI MOLE

Steps:

• Spray a 4 quart saucepan with nonstick spray coating. Place onion, garlic, jalapeno and pork in pan and cook over medium high heat, stirring occasionally, until vegetables are tender and meat is lightly browned. Add tomato paste, chicken broth, chili powder and cumin. Cover, heat to a boil, reduce heat and simmer 15 minutes. Stir in chocolate, beans and cilantro and simmer 10 minutes.

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.

HOBO MOLE BEEF & BLACK BEAN ENCHILADA #RSC

Steps:

• Open black beans, drain.
• Add lemon juice to can. Gently stir. Set aside.
• In frying pan, add hamburger, onion, green chilies, chili powder, ground cumin and salt. Mix and fry until hamburger is no longer pink.
• Add black beans and gently stir.
• Sprinkle shaved dark chocolate around the top.
• Add enchilada sauce. Gently stir.
• Preheat oven 425*.
• Take 4 regular soup bowls and push foil down the bottom and sides,.
• leaving 6 inches on all sides above each bowl.
• Spray Pam inside and all edges inside of foil.
• Layer the following:.
• 1 1/2 cups Tortilla Chips each bowl.
• Portion out the beef mixture each bowl.
• Add 1 cup shredded cheese each bowl.
• Bring up the sides of the foil and close,fold.
• Lift bags out of bowls.
• Place on flat pan in oven.
• Bake 15 minutes.
• Take out with heat mitts.
• Place back in Bowls. Serve.

PINTO-BEAN MOLE CHILI

Steps:

• Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
• Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
• Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
• Stir in beans and simmer 5 minutes. Season with salt.

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.

BLACK BEAN AND CHOCOLATE CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.