Black And White Bean Chili Recipes

BLACK AND WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

EASY BLACK AND WHITE CHILI RECIPE

Steps:

• Spray the bottom of a skillet with nonstick cooking spray or coat with olive oil. Turn the burner on medium-high heat.
• Brown the chicken in the skillet. If you choose to add salt and pepper, sprinkle a little over the chicken.
• Add the chopped onion and sauté until it is translucent.
• Combine the chicken, onions, beans, diced tomatoes, chicken broth, and chili powder in a slow cooker.
• Stir the ingredients to evenly distribute them throughout the slow cooker
• Cover and cook on low for 5-6 hours.
• Serve with your favorite side dishes.

BLACK & WHITE BEAN CHILI

Steps:

• In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.

BLACK BEAN CHILI

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.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

BLACK AND WHITE BEAN CHILI

Steps:

• In a large pot, heat oil and sauté onions.
• Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
• Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
• Add Cumin and Salt to taste, add celery & simmer another 5 minute.

FANTASTIC BLACK BEAN CHILI

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.

BLACK AND WHITE BEAN CHILI

Steps:

• 1. Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
• 2. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. In a cup, mix cornstarch with a little water to make a paste. Remove cover and add to chili, stirring to thicken. Serve chili topped with feta cheese, scallions, cilantro and sour cream.