THE BEST BLACK BEAN CHILI!
Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.
Provided by Ali
Time 50m
Number Of Ingredients 11
Steps:
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
- Close lid securely and set vent to "Sealing".
- Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
- Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
- Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
- Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
- If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
- Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI
My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
Provided by Sally Renz Cummings
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
- Break up pieces of cooked pork to thicken the chili before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g
CHIPOTLE-BLACK BEAN CHILI
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
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
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.
BLACK BEAN AND CHORIZO CHILI
Make and share this Black Bean and Chorizo Chili recipe from Food.com.
Provided by dicentra
Categories Stew
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
- Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
- Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
- Remove from heat; stir in chocolate, salt, and black pepper.
- Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 3.6, Cholesterol 14.6, Sodium 486.7, Carbohydrate 35.7, Fiber 10.2, Sugar 7.1, Protein 13.8
SPICY BLACK BEAN & CHORIZO CHILI
This was my first introduction to Chorizo sausage. When I make home-made chili, this is the recipe I use. Adapted from a recipe I got from some magazine years ago. Usually buy my chorizo, but have also made my own. I like that you don't have to be so exact when chopping the ingredients, since it's going to be pureed anyway.
Provided by Feej3940
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
- Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
- Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
- Increase heat to medium-high and bring to a boil.
- Reduce to simmer and cook 10 minutes.
- Puree in blender or food processor in batches until you have blended it all.
- Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
- Cook over medium heat until reaches desired consistency. (About 5-10 minutes).
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
MEXICAN CHORIZO BLACK BEAN CHILI
A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Provided by Jenn Seda
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
- Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g
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