Black Bean Tomato Chili Recipes

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BLACK BEAN CHILI



Black Bean Chili image

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

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

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-TOMATO CHILI



Black Bean-Tomato Chili image

My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. -Lisa Belcastro, Vineyard Haven, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup orange juice or juice from 3 medium oranges

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

VEGETARIAN BLACK-BEAN CHILI



Vegetarian Black-Bean Chili image

Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Steps:

  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
  • Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

BLACK BEAN CHILI



Black Bean Chili image

For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. "Fresh corn bread is a delicious accompaniment," the Canby, Minnesota cook suggests.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 15

2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
2 to 3 teaspoons chili powder
2 teaspoons ground cumin
Dash hot pepper sauce

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.

Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 751mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

EASY BLACK BEAN CHILI



Easy Black Bean Chili image

We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it's made with beans, and no meat, doesn't mean it's not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
  • Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
  • Top each serving with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 1/3 Cups, Sodium 390 mg, Sugar 10 g, TransFat 0 g

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE



Chili Meatballs in Black Bean and Tomato Sauce image

This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.

Provided by Donna Hay

Categories     Bean     Kid-Friendly     Dinner     Ground Beef     Sausage     Small Plates

Yield 4-6 servings

Number Of Ingredients 22

1 ounce dried ancho or other large dried red chiles
1/2 cup boiling water
1 cup fresh white breadcrumbs
1/3 cup milk
1 pound ground beef
1 egg
2 cloves garlic, crushed
1/2 cup cilantro leaves, finely chopped
2 teaspoons ground coriander seeds
Sea salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon malt vinegar
1/2 cup beef stock
2 (14-ounce) cans chopped tomatoes
2 (14-ounce) cans black beans, drained and rinsed
1 tablespoon smoked paprika
2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped
Steamed rice and sour cream, to serve

Steps:

  • Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
  • Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
  • Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
  • Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories     Bean     Tomato     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

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.

FRESH TOMATO BEEF AND BLACK BEAN CHILI



Fresh Tomato Beef and Black Bean Chili image

If possible try to make this a day ahead and refrigerate, the flavors intensify strongly overnight --- ladle this in bowls and top with cheddar cheese

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

3 -4 tablespoons olive oil
2 lbs lean ground beef
1 -2 teaspoon crushed red pepper flakes (or to taste)
1 1/2 lbs sirloin, cut into about 1-inch cubes
2 tablespoons chopped fresh garlic
2 cups water (or use 1 cup water and 1 cup beer)
2 -3 tablespoons cumin (can use more to taste)
2 -3 tablespoons chili powder (I use ancho chili powder in place of the chili powder)
3 teaspoons dried oregano
1 tablespoon salt (or to taste)
1 teaspoon cayenne pepper (can use more)
3 (6 ounce) cans tomato paste (YES 3 cans!)
1 tablespoon sugar
3 -4 medium tomatoes, diced (use very red and ripe tomatoes for this)
2 large onions, chopped
2 green bell peppers, chopped
4 cups black beans, rinsed and drained
2 cups beef broth (more if needed to thin)
grated cheddar cheese

Steps:

  • Heat oil in a large heavy pot.
  • Add in ground beef; cook for 5 minutes.
  • Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
  • Add in 2 cups beer or water; bring to a boil.
  • Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
  • Add in tomato paste and sugar; simmer for 5-6 minutes.
  • Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
  • Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
  • Ladle into bowls and sprinkle with cheddar cheese.

Nutrition Facts : Calories 880.2, Fat 42.7, SaturatedFat 14.8, Cholesterol 174.5, Sodium 2228.8, Carbohydrate 58.6, Fiber 17.4, Sugar 17.6, Protein 68.6

BLACK BEAN AND TOMATO CHILI



Black Bean and Tomato Chili image

Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 12

1 3/4 cups dried black beans
3 large or 4 small dried guajillo chiles
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
  • Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
  • Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
  • In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
  • Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

FANTASTIC BLACK BEAN CHILI



Fantastic Black Bean Chili image

I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.

Provided by Rebecca Slone

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 ½ tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

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.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g

FRESH TOMATO, RED BELL PEPPER AND BLACK BEAN CHILI



Fresh Tomato, Red Bell Pepper and Black Bean Chili image

If you like more heat the add in some dried chili flakes. This is best if prepared a day ahead and chilled, just rewarm before serving. Simmering times are only a guideline you can really simmer this for as long as you desire! Adjust all spices to taste. You can use canned plum tomatoes, chopped in place of the fresh tomatoes

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

4 -6 tablespoons oil
2 lbs ground beef (or use 1 pound ground beef and 1 pound ground pork)
1 lb sirloin (cut into 1-inch cubes)
2 tablespoons fresh minced garlic
2 large onions, chopped
2 cups water
2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons dried oregano
salt
1 teaspoon cayenne pepper
2 teaspoons dried chili pepper flakes (optional add in for more heat)
3 (6 ounce) cans tomato paste
3 teaspoons sugar
3 cups fresh tomatoes, diced
2 red bell peppers, seeded and chopped
3 cups canned black beans, drained
3 cups beef broth
grated cheddar cheese
sour cream

Steps:

  • Heat oil in a heavy large pot over medium-high heat; add in beef cubes; cook, stirring with a wooden spoon until slightly browned on all sides, (about 10 minutes).
  • Add in the ground beef, onions, garlic, cumin, chili powder, oregano, salt and cayenne pepper (and dried chili flakes if using); cook for about 10 minutes.
  • Add in the water; bring to a boil, reduce heat and simmer for 15 minutes stirring occasionally.
  • Add in the tomato paste, sugar, chopped tomatoes and red bell peppers; cover and simmer for about 1 hour.
  • Uncover and simmer over medium heat for about 30 minutes.
  • Add in the black beans and beef broth (about 1/2 cup at a time to thin out the sauce to desired consistancy) cook/simmer for another 20 minutes (or more).
  • Ladle into bowls and top with grated cheddar cheese or sour cream, or both.

Nutrition Facts : Calories 841, Fat 46.4, SaturatedFat 15.5, Cholesterol 153.8, Sodium 1602.1, Carbohydrate 52.9, Fiber 16.1, Sugar 19.1, Protein 57

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BLACK BEAN CHILI (FAST + EASY RECIPE) | HELLO LITTLE HOME
2021-10-26 Instructions. Heat oil in a large dutch oven or soup pot over medium heat. Add onions and peppers, then season with salt. Cook until onion turns translucent and begins to brown (about 10 minutes). Mix in garlic, chili powder, cumin, and oregano. Cook until fragrant, stirring constantly (about 1 minute).
From hellolittlehome.com


BLACK BEAN CHILI - GLEBE KITCHEN
2017-01-09 Instructions. Cook the black beans if using dried. Drain and rinse the black beans if using canned. Heat the oil in a dutch oven and brown the beef and pork. When browned remove meat to a stainer or colander and drain and reserve the fat. Add 3 …
From glebekitchen.com


BLACK BEAN CHILI - CANNED TOMATOES, SAUCES & RECIPES
Instructions. Heat oil in a large pot, brown ground beef, onion, and garlic; drain excess fat. Add remaining ingredients to the pot and stir to combine. Transfer to a slow cooker and cook 6-8 hours on low, or 2-3 hours on high. You can also cook on the stove top over medium heat; bring to a boil and reduce heat and simmer for 2-3 hours.
From redgoldtomatoes.com


BLACK BEAN CHILI RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Rinse and drain 2 cans black beans. (Do not drain third can.) Advertisement. Step 2. Sauté chopped onion and burger crumbles in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute.
From southernliving.com


BLACK BEAN CHILI RECIPE - LOVE AND LEMONS
2021-10-10 First, sauté the onion and red pepper. Cook them over medium heat for 5 to 8 minutes, or until they soften. Then, stir in the garlic and chili powder. Cook, stirring, for 30 seconds, or until the spices are fragrant. Next, simmer! Add the black beans and their liquid, tomatoes, green chiles, and maple syrup.
From loveandlemons.com


BACON AND BLACK BEAN CHILI - CHOWHOUND
2021-10-05 Increase heat to medium-high and add ground beef and spices; break it up with a wooden spoon and stir gently until no longer pink, about 7 minutes. Add salt, tomatoes, tomato paste, and beans and ...
From greatist.com


EASY BLACK BEAN CHILI RECIPE - HOW TO MAKE BLACK BEAN CHILI
2022-02-28 Cook, stirring, for 30 seconds. Stir in the black beans, tomatoes, chicken broth and turkey. Bring to a boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season the chili with more salt and pepper, to taste. Garnish with sour cream, cheese, avocado, and scallions.
From thepioneerwoman.com


EASY BLACK BEAN CHILI RECIPE | BY LEIGH ANNE WILKES
2021-01-13 Saute onions and garlic in olive oil in a pan on the stove top. Add in turkey and cook until cooked through. Add meat mixture into slow cooker and add in remaining ingredients. Stir to combine. Set slow cooker to low and cook for 6-8 hours. Can be cooked on high for 4-5 hours.
From yourhomebasedmom.com


WEEKNIGHT BLACK BEAN CHILI - FAST & EASY - BUDGET BYTES
2015-02-23 Instructions. Dice the onion and mince the garlic. Add the onion and garlic to a large pot with 1 Tbsp olive oil and cook over medium-low heat just until softened (2-3 minutes). Add the ground turkey to the pot and continue to sauté until the turkey is …
From budgetbytes.com


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