CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE
Savor chili and cornbread all wrapped up in a cozy baked casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 660, Carbohydrate 80 g, Cholesterol 140 mg, Fat 1, Fiber 13 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 16 g, TransFat 1 g
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
BLACK BEAN CHILI WITH CORNBREAD CRUST
Make and share this Black Bean Chili With Cornbread Crust recipe from Food.com.
Provided by LARavenscroft
Categories Tex Mex
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
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.
BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES
This is a childhood favorite of mine, reimagined with a better quality of meat.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
- Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
- For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
- Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
- Meanwhile, crumble the cornbread into bite-sized pieces.
- Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.
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.
CHILI, CORN, AND BLACK BEAN SALSA
Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.
Provided by John Theis
Time 10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 34.7 g, Fat 13.1 g, Fiber 10 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 890 mg, Sugar 3.5 g
BLACK BEAN SIRLOIN CHILI
Make and share this Black Bean Sirloin Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 2h21m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large soup pot over medium-high heat.
- Dry the sirloin with paper towels; sprinkle sirloin with salt and pepepr.
- Add the beef to the soup pot a few pieces at a time, browning meat evenly and removing pieces to a bowl when they are brown.
- Add in the onion, garlic, and jalapenos; stir/saute for about 3 minutes or until begin to soften.
- Add in the chili powder, cayenne, and cumin; stir/saute for 2-3 minutes (stir briskly to make sure spices don't burn).
- Return the beef to the soup pot; add in the soup mix and water, stirring to loosen any browned bits that may have stuck to the bottom of the pot.
- Bring to a boil, lower the heat to medium-low, and simmer, uncovered, for about an hour or until the beef is tender--stir occasionally.
- Taste the chili and adjust seasoning with salt and pepper.
- Stir in the beans; simmer 15 minutes.
- Serve chili in individual bowl with desired toppings.
Nutrition Facts : Calories 529.1, Fat 26.5, SaturatedFat 9.4, Cholesterol 127.5, Sodium 570.2, Carbohydrate 24.8, Fiber 8.8, Sugar 2, Protein 47.3
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.
SIRLOIN THREE BEAN CHILI
Make and share this Sirloin Three Bean Chili recipe from Food.com.
Provided by LMillerRN
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large stock pot.
- Cook beef until brown and remove.
- Add onion and bell pepper to pot and cook 2-3 minutes.
- Stir in remaining ingredients except beef.
- Cover and cook over medium heat for 10 minutes.
- Stir in beef and cook until beef is tender.Usually about 45 minutes or so.
Nutrition Facts : Calories 681.5, Fat 27.6, SaturatedFat 9.9, Cholesterol 136.1, Sodium 691.2, Carbohydrate 51.2, Fiber 16, Sugar 8, Protein 57.8
BLACK BEAN TART WITH CHILI CRUST
Categories Bean Onion Bake Vegetarian Spice Corn Bell Pepper Winter Jalapeño Sour Cream Gourmet
Yield Serves 6
Number Of Ingredients 24
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.
SLOW-COOKER SIRLOIN AND BLACK BEAN CHIL
This hearty chili features beef, tomatoes and Progresso® black beans - a flavorful slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
- Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
- Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.
Nutrition Facts : Calories 510, Carbohydrate 42 g, Fiber 10 g, Protein 46 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg
BLACK BEAN SIRLOIN CHILI TOPPED WITH JALAPENO CORN BREAD CRUST
Make and share this Black Bean Sirloin Chili Topped With Jalapeno Corn Bread Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- In a heavy 5-quart Dutch oven, heat the oil over high heat.
- Sprinkle the meat with salt and pepper, and brown it in batches, transferring it to a bowl with a slotted spoon as it is done, about 8-10 minutes.
- In the fat remaining, cook the onions, garlic, and jalapeno peppers over moderate heat, stirring until the onion is softened, about 3-5 minutes.
- Add the masa harina, chili powder, cayenne, and cumin.
- Cook the mixture over medium heat for 5 minutes.
- Gradually stir in the broth and browned beef, simmering the mixture uncovered, stirring occasionally, for 45 minutes.
- Stir in the beans.
- Transfer the chili to a 13 x 9 inch baking dish.
- Preheat the oven to 375°.
- Make the crust-in a large bowl, stir together the dry ingredients.
- Beat in the egg, milk, and butter.
- Fold in the corn, chopped peppers, and cheese.
- Pour the batter over the chili.
- Bake for 30 minutes or until the corn bread is golden brown and a pick comes out clean.
Nutrition Facts : Calories 537, Fat 19.6, SaturatedFat 8.1, Cholesterol 120.4, Sodium 2231.1, Carbohydrate 53.4, Fiber 8.7, Sugar 5.1, Protein 39
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