Simple Chilis Mexican Black Beans Copycat Recipes

COPYCAT CHILI'S BLACK BEANS

Steps:

• Place all ingredients in a saucepan and mix thoroughly.
• Let simmer for about 20- 25 minutes.
• Place beans on the bottom of a plate, covering the middle.
• Place chicken breast in the middle, a serving of rice on the side, and a generous helping of picadillo.
• Sprinkle with a tablespoon crushed tortilla chips (optional).

RESTAURANT-STYLE MEXICAN BLACK BEANS

Steps:

• Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
• Add in onions and saute for 5 to 7 minutes until soft.
• Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
• Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

SIMPLE CHILI'S MEXICAN BLACK BEANS COPYCAT

Steps:

• Prepare all the ingredients.
• Place the beans in a colander and rinse thoroughly in cold running water. Allow them to drain while you gather the other ingredients.
• In a medium saucepot over high heat, stir together the beans, onions, sugar, chili powder, and garlic powder. Bring to a simmer and reduce the heat to medium-low and continue to simmer for 20 to 25 minutes. If needed, you can add a little water or vegetable broth if the beans start drying out too much.
• Taste the beans and season with salt and pepper to your liking.
• Stir in the cilantro and remove the pot from the heat.
• Serve while warm with lime wedges or use as a dip at room temperature.

CHILI'S BLACK BEANS

Steps:

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

MEXICAN BLACK-BEAN CHILI

Steps:

• Place a large nonstick skillet over medium-high heat until hot.
• Add first 3 ingredients (onion, pepper, beef).
• Cook until browned, stirring to crumble.
• Drain well.
• Return meat mixture to pan.
• Add broth and next 8 ingredients (broth through beans).
• Bring to a boil.
• Reduce heat.
• Simmer 15 minutes or until slightly thick, stirring occasionally.
• Ladle chili into soup bowls.
• Top with sour cream and cilantro.

VEGETARIAN BLACK BEAN CHILI

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.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.