Chipotle Black Bean Chilli Recipes
CHIPOTLE BLACK BEAN CHILLI
This smoky and spicy black bean chilli with chipotle paste is quick, easy and so versatile - a jacket potato filling, in fajitas or tacos, with rice and guacamole, or tortilla chips.
Provided by Kate Ford | The Veg Space
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large lidded frying pan or casserole. Peel the onion and carrot, and separate the coriander stalks from the leaves, (setting leaves aside for later).
- Use a mini-chopper or food processor to chop the onion, carrot and coriander stalks then add to the pan.
- Add the garlic and chipotle paste to the pan and stir.
- De-seed and finely slice the pepper and add to the pan.
- Drain and rinse the black beans and add to the pan.
- Tip in the chopped tomatoes and sugar, then season well with salt and black pepper. Stir then cover with a lid and turn up to a high heat. Cook for 8-10 minutes, stirring frequently. Taste and adjust seasoning if necessary.
- Finely chop the coriander leaves and stir through the chilli before serving with rice, fajitas or a handful of tortilla chips.
Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 54 g, Protein 15 g, Fat 8 g, SaturatedFat 1 g, Sodium 1170 mg, Fiber 19 g, Sugar 11 g, TransFat 1 g
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
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.
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CHIPOTLE BLACK BEAN CHILLI WITH GUACAMOLE RECIPE
From deliciousmagazine.co.uk
5/5 (7)Total Time 1 hrCategory MainsCalories 369 per serving
- Toast the paprika and cumin seeds in a dry frying pan for 2-3 minutes until fragrant, then set aside.
- Heat the oil in a large pan over a low-medium heat, then fry the onion for 7-8 minutes until soft. Stir in the garlic, then cook for 1 minute. Add the toasted spices, chipotle paste/whole chilli, tomatoes, vinegar, milk and sugar. Season, bring to the boil, then simmer, covered, for 20 minutes.
- For the guacamole, peel and stone the avocados, then mash with a fork and mix with the lime juice. Stir through the chilli and coriander.
- Remove the lid and add the beans. Continue to simmer, uncovered, for 5 minutes, then serve with the soured cream, guacamole and lime wedges.
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