CHILI OIL WITH BLACK BEAN RECIPES

BLACK BEAN CHILI RECIPE | ALLRECIPES

Black Bean Chili Recipe | Allrecipes image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1?½ cups chicken broth or vegetable broth
1 teaspoon salt

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.

Nutrition Facts : Calories 164.3 calories, CarbohydrateContent 28 g, CholesterolContent 0.9 mg, FatContent 2.8 g, FiberContent 9.9 g, ProteinContent 9 g, SaturatedFatContent 0.4 g, SodiumContent 897.4 mg, SugarContent 4.3 g

BLACK BEAN CHILI OIL AUTHENTIC RECIPE | TASTEATLAS

Black Bean Chili Oil Authentic Recipe | TasteAtlas image

The next recipe is adapted from the Food 52 blog (www.food52.com). Try to use the Sichuan chili flakes, but if they are not available to you, use coarse-ground Korean red pepper flakes, which are similar in pigment, texture and heat (medium-hot). If you can't find Chinese or Taiwanese peanut oil, you can use any peanut or canola oil.

Provided by TasteAtlas

Prep Time 5 minutes

Cook Time 10 minutes

Yield 40 servings

Number Of Ingredients 7

Ingredients

½ cup preserved black beans, coarsely chopped
½ cup coarse-ground Sichuan or Korean red pepper flakes or dried red pepper flakes
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon roasted Sichuan pepper or Chinese five-spice (optional)
1 ½ cups peanut oil (China-, or Taiwan-made, if possible)
¼ cup finely diced shallots

Steps:

Add the dry ingredients into a heat-resistant canning jar with a tight-fitting lid. First, place the beans, then the red pepper flakes, sugar, salt, and spice (if desired).
In a small saucepan, warm up the peanut oil over medium heat until hot. Place a small piece of shallot in the pan to test if the oil is hot enough – if it sizzles, it is. Now put in the rest of the shallots and let them simmer until brown. Be careful not to burn them.
Once the shallots golden nicely, pour them together with the oil into a glass measuring cup and over the jarred mixture. The flakes should lightly toast in the hot oil. When cooled, stir the mixture thoroughly. Leave to settle and cool completely.

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