Spicy Chipotle Black Bean Chili Recipes

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CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

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

Categories     Dinner     Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

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.

SPICY CHIPOTLE-BLACK BEAN CHILI



Spicy Chipotle-Black Bean Chili image

I love soup weather, and this chili is ideal to warm you up on a chilly or rainy day. The whole can of chipotles in adobo make this a pretty spicy chili, you can cut back and adjust to your taste. -Karla Sheeley, Worden, Illinois,

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 10 servings (3 quarts).

Number Of Ingredients 17

1 tablespoon Creole seasoning
1 beef top sirloin steak (2 pounds), cut into 1/2-inch cubes
3 tablespoons olive oil
1 large sweet onion, chopped
3 chipotle peppers in adobo sauce, seeded and finely chopped
2 tablespoons minced garlic
1/3 cup masa harina
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups reduced-sodium beef broth
1 can (28 ounces) diced tomatoes, undrained
3 cans (15 ounces each) black beans, rinsed and drained
Shredded cheddar cheese and/or finely chopped red onion, optional

Steps:

  • Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 900mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 28g protein. Diabetic Exchanges

CHIPOTLE BLACK BEAN CHILI



Chipotle Black Bean Chili image

Make and share this Chipotle Black Bean Chili recipe from Food.com.

Provided by KelBel

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 cup finely chopped onion
6 cloves garlic, minced
2 tablespoons chili powder
1 canned chipotle chile in adobo, minced
1 teaspoon adobo sauce (from the chipotle chile)
2 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, drained
salt and pepper
fresh cilantro stem (to garnish)

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and garlic; saute 3 minutes or until tender.
  • Add chili powder and next 5 ingredients; bring to a boil.
  • Add salt and pepper to taste.
  • Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  • Ladle into individual serving bowls and garnish with cilantro, if desired.

CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

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

1 teaspoon olive oil
1 cup finely chopped onion
6 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon minced drained canned chipotle chile in adobo
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (4 1/2 ounce) can chopped green chilies, drained

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.

SPICY BLACK BEAN AND SWEET POTATO CHILI



Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
  • Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
  • Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
  • Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SPICY CHIPOTLE BLACK-EYED PEAS



Spicy Chipotle Black-Eyed Peas image

A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.

Provided by Amanda

Categories     Side Dish     Beans and Peas

Time 8h20m

Yield 20

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup chopped orange bell pepper
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 teaspoon minced garlic
2 (16 ounce) packages dry black-eyed peas
4 cups water
4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons ground cumin
½ teaspoon ground black pepper

Steps:

  • Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
  • Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI



Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
  • Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

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