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
LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI
Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column.
Provided by lynnski LA
Categories Black Beans
Time 1h35m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
- Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
- Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
- Stir in oregano leaves, shaking pan frequently so herbs don't burn.
- When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
- Place mixture in a blender and grind into a coarse powder, set aside.
- Heat olive oil in a 6 quart soup pot, over medium heat.
- Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
- Add tomatoes, juice and about 1 teaspoon chipotle chile.
- Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
- Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
- Adjust seasonings to taste one last time, and serve.
- Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.
FANTASTIC BLACK BEAN CHILI
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
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
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
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