Bean And Barley Chili With Cilantro Sour Cream Recipes

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

Black Bean and Beef Chili with Green Sour Cream image

Steps:

Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

Ingredients

2 ancho chiles, seeded and stemmed
2 guajillo or New Mexican dried chiles, seeded and stemmed
3 cups beef stock
1/4 cup vegetable oil
1 large portobello cap, scraped of gills and diced
1 1/2 pounds ground beef, patted dry
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1 onion, chopped
3 to 4 cloves garlic, finely chopped
1/4 cup tomato paste
2 tablespoons chopped fresh thyme
2 tablespoons Worcestershire sauce
1 cinnamon stick
1 cup lager beer
One 14-ounce can black beans, drained
1 avocado
1 cup sour cream
1/2 lemon, juiced
Sharp Cheddar, for topping
Tortilla chips, for dipping

BLACK BEAN CHILI WITH CILANTRO

Try a delicious chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 5

Number Of Ingredients 20

Black Bean Chili with Cilantro image

Steps:

1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g

Ingredients

1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cups Progresso™ chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream

BARLEY BEAN CHILI

Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Barley Bean Chili image

Steps:

Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

Nutrition Facts :

Ingredients

1 cup uncooked medium pearl barley
2 cups chopped onion
2 cups chopped sweet red pepper
1 tablespoon vegetable oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
2 tablespoons chili powder
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper

SOUTHWEST VEGETARIAN CHILI

My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Southwest Vegetarian Chili image

Steps:

In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
2 cups diced fresh tomatoes (about 3 medium)
1-1/2 cups fresh or frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Optional: Sour cream, diced avocado and lime wedges