RECIPE FOR BLACK BEAN CHILI RECIPES

BLACK BEAN AND COUSCOUS SALAD - ALLRECIPES

Black Bean and Couscous Salad - Allrecipes image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Allrecipes Member

Categories Pasta Salad

Total Time 35 minutes

Prep Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Nutrition Facts : Calories 253 calories, CarbohydrateContent 41.1 g, FatContent 5.8 g, FiberContent 9.7 g, ProteinContent 10.3 g, SaturatedFatContent 0.8 g, SodiumContent 414.7 mg, SugarContent 1.7 g

VEGETARIAN BLACK-BEAN CHILI RECIPE - MARTHA STEWART

Vegetarian Black-Bean Chili Recipe - Martha Stewart image

Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Steps:

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

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BLACK BEAN TURKEY CHILI RECIPE: HOW TO MAKE IT

This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia, Miami, Florida
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 247 calories per serving

In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese.

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SPICY BLACK BEAN AND SWEET POTATO CHILI RECIPE - NYT COO…

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.)
From cooking.nytimes.com
Reviews 4
Total Time 1 hours

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.

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THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Calories 295 calorie per serving

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

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PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.

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BEEF AND BEAN CHILI RECIPE - EPICURIOUS

A Beef and Bean Chili recipe, a fine version of a hearty classic.
From epicurious.com
Reviews 3.4

Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

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VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD N…

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.
From foodnetwork.com
Reviews 4.8
Total Time 25 minutes
Category main-dish
Cuisine american

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

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EASY BLACK BEAN CHILI RECIPE - BETTYCROCKER.COM

We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 0 minutes
Cuisine Mexican
Calories 220 per serving

Top each serving with remaining ingredients.

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SPICY BLACK BEAN AND SWEET POTATO CHILI RECIPE - NYT COO…

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.

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THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

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VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY - FOOD N…

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

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BEAN & BEEF SLOW-COOKED CHILI RECIPE: HOW TO MAKE IT

This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
From tasteofhome.com
Reviews 3.8
Total Time 06 hours 20 minutes
Category Lunch
Cuisine North America, Southwest
Calories 427 calories per serving

In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired.

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BRAZILIAN BLACK BEAN STEW RECIPE | ALLRECIPES

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BLACK BEAN AND BUTTERNUT SQUASH CHILI RECIPE | MYRECIP…

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From myrecipes.com

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THREE-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES

Outstanding recipe. Great flavor - though I held back a little on the crushed red pepper. Glad I did, the heat gets you right in the back of the throat! Used black beans, cannellini and dark red kidney beans. Used half an acorn squash instead of butternut. Would definitely make this recipe again as we LOVE vegetarian chili :)
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Jan 15, 2018 · Instant Pot (Pressure Cooker) Directions: Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili …
From gimmesomeoven.com

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