Black Bean Chili With Pork Chorizo And Chipotles 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.

CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

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

Categories     Dinner     Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

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.

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

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

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

Time 10h10m

Yield 8

Number Of Ingredients 9

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

BLACK BEAN CHILI WITH PORK, CHORIZO AND CHIPOTLES



BLACK BEAN CHILI WITH PORK, CHORIZO AND CHIPOTLES image

Categories     Pork

Yield 8 bowls

Number Of Ingredients 22

1 pound dried black beans
2 tablespoons olive oil
1 1/2 pounds lean ground pork
1 1/2 pounds chorizo sausage removed from casing
3 cups finelly chopped onion (aprox. 3 medium sized onions)
3 tablespoons minced garlic
2 tablespoons sweet paprika
2 teaspoons ground red chili pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground corriander
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
3 tablespoons red wine vinegar
1/4 cup red wine
6 canned chipotle chilis in adobo sauce
1-32oz. can whole tomatoes
1-14.5oz can chicken broth
2 cups water
juice of 1 medium lime
1/4 cup finely chopped fresh cilantro
sour cream (optional)

Steps:

  • Cook beans in a large pot. Cover with unsalted water to cover by two inches and bring to a boil. Maintain a gentle boil and cook until beans are tender, about 2 hours. Heat oil in a large heavy pot such as a dutch oven over medium heat. Add pork and chorizo and saute until completely browned. Add onions and continue to cook until soft, about 5 minutes. Add garlic, paprika, red chili pepper, cumin, oregano, corriander, black peper and salt and cook 1 minute more. Pulse tomatoes and chipotle peppers in a food processer for about 30 seconds. Add to chili in pot. Add chicken stock and water and bring to a boil. Adjust heat and simmer chili for an hour. Add water if chili gets too dry. Drain beans and add to chili with lime juice and cilantro. Stir to incorporate all ingredients. Ladle into bowls to serve and garnish with sour cream if desired.

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.

CHIPOTLE BLACK BEAN CHILI



Chipotle Black Bean Chili image

Make and share this Chipotle Black Bean Chili recipe from Food.com.

Provided by KelBel

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 cup finely chopped onion
6 cloves garlic, minced
2 tablespoons chili powder
1 canned chipotle chile in adobo, minced
1 teaspoon adobo sauce (from the chipotle chile)
2 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, drained
salt and pepper
fresh cilantro stem (to garnish)

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and garlic; saute 3 minutes or until tender.
  • Add chili powder and next 5 ingredients; bring to a boil.
  • Add salt and pepper to taste.
  • Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  • Ladle into individual serving bowls and garnish with cilantro, if desired.

CHORIZO-CHIPOTLE CHILI



Chorizo-Chipotle Chili image

Try this Chorizo-Chipotle Chili that's delicious and oh so easy to make. Chorizo sausage teams up with chipotle peppers to add rich flavor to the chili while the beans make this a hearty filling dish. Gooey melted cheddar cheese on top of the Chorizo-Chipotle Chili adds the perfect finishing touch.

Provided by My Food and Family

Categories     Soup Recipes

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 11

1 lb. lean ground beef
6 oz. Mexican chorizo
1 large onion, chopped
2 Tbsp. chopped canned chipotle peppers in adobo sauce
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1/2 cup water
1 can (16 oz.) reduced-sodium kidney beans, rinsed
1 can (15.5 oz.) black beans, rinsed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Brown beef and chorizo in Dutch oven or large deep skillet over medium heat; drain. Return meat to pan. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender.
  • Add tomatoes and water; stir. Bring to boil; cover. Simmer over low heat 30 min., stirring occasionally. Add beans; cook, stirring frequently, 2 to 3 min. or until heated through.
  • Serve topped with sour cream and cheese.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g

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).

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From fortheloveofcooking.net


VEGAN CHIPOTLE BLACK BEAN CHILI - FROM MY BOWL
2021-10-12 Add the onion and sauté for 3-5 minutes. Then, add the cumin, cocoa powder, garlic, chipotle pepper, and tomato paste. Sauté for an additional 3 minutes, to toast the spices. Simmer: Add in the beans, tomatoes, and vegetable broth. Give the chili a good stir, then cover and bring to a boil over high heat.
From frommybowl.com


CHIPOTLE BLACK BEAN AND CHORIZO BREAKFAST BURRITOS
2019-09-11 Directions: Wash and roughly dice potatoes and bell peppers. Set aside. Drain and rinse black beans. Add to a small saucepan with water, chipotle powder, and 2 tbsp fajita seasoning. Heat on medium heat for 15-20 minutes or until fully cooked through, then remove from stove and set aside for later assembly.
From iforgotsalt.com


BLACK BEAN & CHORIZO CHILI - AURELIA'S CHORIZO
2019-01-13 Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion ...
From aureliaschorizo.com


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