Black Bean Chili With Cornbread Crust Recipes

BLACK BEAN VEGETARIAN CHILI WITH CHEESY CORN BREAD CRUST

Steps:

• Heat oil in a large soup. Add onion and garlic and cook over medium-high heat for 5 minutes, stirring often. Add chili powder, cumin and salt and cook for another 2 to 3 minutes
• Add canned green chilies, carrots and corn and continue cooking for about 10 minutes, stirring often
• Add black beans (with their water) and one cup of water and cook for about 15 minutes, until the carrots are tender. Add tomatoes and tomato juice and cook for another 5 minutes. Set aside
• Preheat the oven to 400F
• In a large bowl, combine cornmeal, flour, baking powder, chili and garlic powder, sugar and salt and mix well. Add the shredded cheese and mix again
• in a small bowl, whisk together milk, oil and vinegar. Pour over the dry ingredients and mix with a wooden spoon, until well incorporated
• Spoon a heaping cup of chili into 4 medium baking dishes or ramekins. Top with a heaping 1/3 cup of cornbread mixture, spread it gently with your fingers and bake for 25 minutes

BLACK BEAN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, 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.

BAKED CHILI CORNBREAD POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

VEGETABLE-BLACK BEAN CHILI WITH CHEDDAR CORNBREAD

Steps:

• Heat 4 tablespoons oil in a large soup pot over medium heat. Add the onion, carrot, celery and sauté until start starting to soften (but not browning), about 12-15 minutes. Add bell pepper, both zucchinis, garlic, 2 teaspoons salt and additional 2 tablespoons olive oil and continue to cook until bright in color and starting to soften, about 10 minutes. Increase heat to medium-high and add tomato paste, chili powder and cumin and cook, stir constantly, (this with toast the spices and tomato paste), 1 minute. Add remaining teaspoon salt, crushed tomatoes, stock, bay leaf and beans and bring to a simmer. Reduce heat to low and continue to cook for 25 minutes. Stir in maple syrup, check seasoning and add more salt if mixture tastes bland (this will depend on the type of stock that you use). Ladle into bowls and garnish with cilantro.
• Preheat oven to 400 degrees. Spray an 8x8-inch square baking pan with non-stick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined. Melt butter in a glass bowl in 15-second increments in the microwave. Whisk in sugar and buttermilk until smooth and then add eggs and mix. Add mixture to dry ingredients and combine until incorporated. Add half of the batter to the prepared pan and spread into an even layer that meets the sides of the pan. Top with cheese slices in a single layer. Top with the remaining batter, again spreading into an even layer. Bake, rotating half way through for even heat distribution, about 25-28 minutes. Serve cornbread with chili.

BLACK BEAN CHILI

Steps:

• In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.

ROASTED CORN AND BLACK BEAN CHILI

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.

BLACK BEAN TART WITH CHILI CRUST

Steps:

• Preheat oven to 350°F.
• Make crust:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
• Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
• Make filling:
• In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
• In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
• In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
• In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
• Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.
• Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
• Make lime sour cream:
• In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

CHILI WITH CORNBREAD TOPPING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes., In a small bowl, combine the cornbread mix, milk and egg. Stir in cheese and corn just until combined. Spread batter evenly over chili. , Bake at 400° for 15-18 minutes or until topping is golden brown.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

BEEFY CORN AND BLACK BEAN CHILI

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.