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
CHILI BLACK BEAN CALAMARI (STIR FRY)
Found on Gourmet Traveller when seeking to replicate a recipe from a local cafe. I have not tried it yet but it sounds delicious. Let me know what you think! Note Salted black beans (fermented and salted soy beans) are available from Asian grocers. Serve with rice.
Provided by RubberDucky AU
Categories < 30 Mins
Time 20m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 14
Steps:
- Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
- Heat a wok over high heat, add vegetable oil and as soon as the oil starts to smoke, add onion, ginger, garlic, chilli and salted black beans.
- Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl.
- Add wine, oyster sauce, sugar, sesame oil and stock, reduce heat to medium and simmer, stirring constantly, for 1-2 minutes or until reduced to a sauce consistency.
- Scatter with green onion and serve with rice.
Nutrition Facts : Calories 159, Fat 12.6, SaturatedFat 1.7, Cholesterol 45.7, Sodium 112.5, Carbohydrate 7.8, Fiber 1.2, Sugar 2.5, Protein 4.4
FANTASTIC BLACK BEAN CHILI
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g
SEITAN & BLACK BEAN STIR-FRY
This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 15
Steps:
- Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
- Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium
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5/5 (3)Total Time 30 minsCategory Chinese RecipesCalories 226 per serving
- Cut each squid body in half lengthwise. Using a very sharp knife, lightly score the inside of the bodies in a crisscross pattern. Cut the squid into 1 1∕2-inch (3 cm) squares and the tentacles into 2-inch pieces (5 cm).
- In a 2-quart saucepan bring 1 quart water to a boil covered over high heat. Add the squid and blanch 10 seconds or until the squid turns opaque and curls. Drain well in a colander, shaking out all the excess water. Set the squid on paper towels and blot dry to remove excess moisture. In a small bowl combine 1 tablespoon of the broth, oyster sauce, soy sauce, and dark soy sauce. In another small bowl combine the sesame oil, cornstarch, and the remaining 1 tablespoon broth.
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Servings 4Total Time 21 minsEstimated Reading Time 1 min
- Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
- Heat a wok over high heat, add vegetable oil and as soon as the oil starts to smoke, add onion, ginger, garlic, chilli and salted black beans. Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl. Add wine, oyster sauce, sugar, sesame oil and stock, reduce heat to medium and simmer, stirring constantly, for 1-2 minutes or until reduced to a sauce consistency. Scatter with green onion and serve with rice.
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