Smokey Chipotle White Bean Chile Recipes

SMOKY CHIPOTLE CHILI

Smoky Chipotle Chili image

I found this on www.health.com in a feature on crockpot recipes. Haven't made it yet, will edit this description as soon as I do.

Provided by Barb Witherspoon

Time 6h15m

Yield 7 serving(s)

Number Of Ingredients 18

Ingredients

2 cups dried pinto beans
3 cups water
1 cup coarsely chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 tablespoons chili powder
1/2 teaspoon dried chipotle powder (or more to taste)
2 tablespoons unsweetened cocoa
1 lb chuck steak, trimmed and cut into bite-size pieces
2 tablespoons tomato paste
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3/4 cup frozen corn kernels
1 (15 ounce) can diced tomatoes, drained
1/4 teaspoon kosher salt
7 teaspoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (to garnish)

Steps:

Wash beans thoroughly, soak overnight, and drain.
Place beans in slow cooker. Add water and next 7 ingredients.
Cook on LOW for 6 hours, till beans are tender.
Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat.
Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro.

Nutrition Facts : Calories 266.1, Fat 1.8, SaturatedFat 0.4, Sodium 156, Carbohydrate 51.3, Fiber 12.5, Sugar 5.2, Protein 14.8

SMOKY CHIPOTLE CHILI

Smoky Chipotle Chili image

Looking for a new and different chili recipe? This easy to make smoky chipotle chili is it. Serve this savory chili with a green salad and cornbread on a cold evening to warm you, your family or guests up. The recipe came from a Southwest Parent magazine.

Provided by CarolAT

Categories Black Beans

Time 2h15m

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil, divided
1 1/2 lbs beef stew meat, well-trimmed and cut into 1/2 to 3/4 inch pieces
3 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes with green pepper and onion, undrained
12 ounces beer
2 tablespoons adobo sauce
1 tablespoon chipotle chile in adobo, minced
2 (15 ounce) black beans, rinsed
3 tablespoons masa harina
reduced-fat sour cream

Steps:

Heat 1 tablespoon oil in a Dutch oven on medium until hot. Brown beef in batches and remove from Dutch oven. Season with salt.
Heat remaining 1 tablespoon oil in same pot on medium. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender.
Stir in beans and masa harina; return to boil. Reduce heat; simmer 1 to 2 minutes, or until slightly thickened.
Serve chili with a dab of sour cream on top of each serving.
Hint: You can substitute 3 tablespoons flour mixed with 1/2 cup water for the masa harina.

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