Blackbeanchile Recipes

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THE BEST BLACK BEAN CHILI!



The BEST Black Bean Chili! image

Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.

Provided by Ali

Time 50m

Number Of Ingredients 11

1 pound dry black beans, rinsed and picked over
1 medium white onion, peeled and diced
6 cloves garlic, peeled and minced
6-8 cups vegetable stock (or water*)
2 cups (16 ounces) salsa verde, homemade or store-bought
1 (15-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and diced
1 tablespoon ground cumin
2 teaspoons chipotle chili powder**
salt and pepper, to taste
toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos

Steps:

  • Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
  • Close lid securely and set vent to "Sealing".
  • Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
  • Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
  • Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
  • Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
  • Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
  • If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

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

MEXICAN BLACK BEAN CHILI



Mexican Black Bean Chili image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield about 3 quarts

Number Of Ingredients 15

3 pounds black beans, dry
2 quarts water
1 1/2 cups onions, chopped
1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped
2 tablespoons chipotle chili pepper
1 tablespoon salt
1 tablespoon black pepper
1 quart chili sauce
1/4 cup red pepper, chopped
1/2 cup tomatoes, diced
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon lime juice
2 bunches cilantro, chopped
3 cups water or vegetable stock

Steps:

  • Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

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

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

EFFORTLESS BLACK BEAN CHILI



Effortless Black Bean Chili image

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. -Amelia Gormley, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 11

1 pound ground turkey
1 small onion, chopped
3 teaspoons chili powder
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1 jar (16 ounces) mild salsa
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
Optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips

Steps:

  • In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker., Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 868mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 20g protein.

CHILI'S BLACK BEANS



Chili's Black Beans image

This is so good served with chicken enchiladas! Feel free to jazz it up a little; I sometimes add more spices. It's quick and easy; perfect for those busy weeknights.

Provided by Kay D.

Categories     Black Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans black beans
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons freshly minced onions
1 teaspoon chopped fresh cilantro

Steps:

  • Place all ingredients in a heavy saucepan and mix well.
  • Simmer for about 20-25 minutes.
  • Serve.
  • So easy!

Nutrition Facts : Calories 139.4, Fat 0.6, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 25.2, Fiber 9.1, Sugar 0.6, Protein 9.2

BLACK BEAN CHILI



Black Bean Chili image

Provided by Barbara Kafka

Categories     dinner, lunch, weekday, main course

Time 50m

Yield 9 cups

Number Of Ingredients 14

1/4 cup vegetable oil
1 large onion, peeled and chopped
10 medium garlic cloves, smashed, peeled and chopped
2 tablespoons ground cumin
1 eggplant, cut in 1/4-inch dice
1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice
4 to 4 1/2 jalapeno peppers, stemmed, seeded, deribbed and minced
3 medium zucchini, cut in 1/4-inch dice
2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed
1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
2 bunches coriander, chopped
1/4 cup fresh lime juice
2 tablespoons kosher salt
Black pepper to taste

Steps:

  • Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
  • Stir in eggplant. Cook, covered, for 5 minutes.
  • Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
  • Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
  • Stir in coriander. Cook, covered, for 2 minutes.
  • Remove from oven. Uncover. Stir in lime juice, salt and pepper.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams

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.

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

BLACK BEAN CHILLI



Black bean chilli image

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
4 garlic cloves, finely chopped
2 large onions, chopped
3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
3 tbsp ground cumin
3 tbsp cider vinegar
2 tbsp brown sugar
2 x 400g (2 x 14oz) cans chopped tomatoes
2 x 400g (2 x 14oz) cans black beans, rinsed and drained
a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Steps:

  • In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
  • Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium

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.

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From loveandlemons.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


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 --CROCK POT, INSTANT POT, OR STOVETOP - HEATHER …
2021-03-11 For the Stove Top. Place the meat, onion, garlic, chili powder, cumin, salsa, and 1 cup beef broth in a large pot on the stove. Turn the heat to medium-high and bring to a simmer. When simmering, cover and reduce the heat to low. Allow to simmer for 1.5-2 hours or until the meat is very tender.
From heatherlikesfood.com


BLACK BEAN AND CORN CHILI - FORKS OVER KNIVES
2018-04-02 Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot. Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat.
From forksoverknives.com


HOW TO MAKE AN EASY CHILI RECIPE WITH BEANS - NEWBIETO COOKING
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From newbieto.com


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


VEGAN BLACK BEAN CHILI | EASY 30 MINUTE RECIPE | 10 INGREDIENTS
2021-01-03 Instructions. Cook the onion: in a large pot or dutch oven over medium high heat, add olive oil. Once hot, saute the onion 3 - 4 minutes, until translucent. Add garlic & seasonings: add the garlic, chili powder and cumin to the pot. Cook for 1 minute more, stirring frequently.
From herwholesomekitchen.com


3-INGREDIENT VEGAN BLACK BEAN CHILI {OIL-FREE, HIGH PROTEIN}
2020-05-03 Instructions. Mash 1 cup of the rinsed and drained black beans (this can be done with a fork, or pulse in a food processor; aim for a coarse mash, not mush). Place the mashed beans, remaining beans, tomatoes and chilies with their juices, and chili powder in a large saucepan set over medium-high heat.
From powerhungry.com


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