Salsa Black Bean Chili Recipes

SALSA BLACK BEAN CHILI

Steps:

• Put the meat, onion, garlic, chili powder, cumin, and salsa into the slow cooker and stir to combine. Cover and cook on LOW for 5-6 hours.
• Add the bell pepper and black beans to the slow cooker and season to taste with salt. Continue to cook on LOW for an additional 2 hours.
• Combine the sour cream with the cilantro and lime juice in a small bowl and set aside.
• When the chili is done, serve topped with the crema, tortilla chips, cheese, and diced avocado.
• Place the meat, onion, garlic, chili powder, cumin, salsa and 1 cup beef broth in the Instant Pot. Lock the lid in place, making sure the venting valve is sealed.
• Set Instant Pot to cook on high for 35 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
• Set the Instant Pot on "Saute' mode and stir in the red pepper and black beans. Bring to a simmer and cook just until the peppers are tender to your liking.
• If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Cancel "Saute" mode and serve topped with the cilantro crema.
• 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.
• Stir the beans and peppers into the chili and continue to cook for another 15 minutes or until the peppers are tender to your liking.
• If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Remove the chili from the heat and serve topped with the cilantro crema.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

SLOW-COOKER SALSA CHILI

Steps:

• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

CHILI, CORN, AND BLACK BEAN SALSA

Steps:

• Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.