CHIPOTLE-BLACK BEAN CHILI
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
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
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.
CHIPOTLE BLACK BEAN CHILI
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
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.
CHIPOTLE-BLACK BEAN CHILI
I got this recipe from Cooking light and it is great. I served with a sourdough baguette and it was the perfect meal. Only 4 points for Weight Watchers. Serving is 1.5 cups.
Provided by dayla
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add onion and garlic; saute 3 min or until tender.
- Add chili powder and next 6 ingredients; bring to a boil.
- Reduce heat; cover and simmer 15 min, stirring occasionally.
- Serve and eat.
SPICY CHIPOTLE-BLACK BEAN CHILI
I love soup weather, and this chili is ideal to warm you up on a chilly or rainy day. The whole can of chipotles in adobo make this a pretty spicy chili, you can cut back and adjust to your taste. -Karla Sheeley, Worden, Illinois,
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 900mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges
BLACK BEAN CHIPOTLE STYLE CHILI
Smokey vegetable chili
Provided by belvinheights
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion for 5-6 minutes, or until just softened.
- Stir in the garlic and cook for 1 minute. Add the spices, chipotle rub, chopped tomatoes, red wine vinegar, roasted red peppers and sweetcorn. Season, bring to the boil, then cover and simmer for 20 minutes.
- Cook the rice according to the packet instructions.
- Add the black beans to the chilli. Simmer for 5 minutes, uncovered, then remove from the heat and stir in half the coriander.
- Divide the rice and chilli between 4 bowls and top with a dollop of fromage frais sprinkled with paprika. Garnish with the remaining coriander and serve.
QUINOA AND BLACK BEAN CHILI
Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 10
Number Of Ingredients 18
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 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
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