BLACK BEAN, CHORIZO & SWEET POTATO CHILI
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.
BLACK BEAN CHILI
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
Time 40m
Yield 8
Number Of Ingredients 13
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, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
BLACK BEAN AND SOYRIZO CHILI
Mark loves this chili, it is wonderful :) http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=428085 It is the above recipe made vegetarian.
Provided by Shannon Holmes
Categories Black Beans
Time 40m
Yield 12 cups, 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 soyrizo; 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.
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- Cover and cook on high for 4-5 hours or low for 6-7 hours. When ready, scoop out into a bowl and enjoy! Add crackers, chopped cilantro or even some vegan sour cream. Store this chili in an airtight container in the fridge for up to a week.
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