Western Black Bean Chili Recipes

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.

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.

Steps:

• A. Prepare chicken stock (ingredients above, or use store bought if you must) - makes 6 to 8 cups, freeze what you don't use for the chili to use in other recipes. Caramelize onions with olive oil on the bottom of a large soup pot. Combine all ingredients in pot and fill with water to cover all ingredients. Bring to a boil, then reduce heat to simmer for 1-4 hours depending on how much time you have available, the longer the better. Strain all solid ingredients from the fluid and discard. You now have 6-8 cups of delicious chicken stock. B. Prepare Black Beans (ingredients above) - makes 6 to 8 cups. Combine all ingredients in a saucepan, bringing to a simmer, stirring occasionally. C. Prepare Chili (ingredients above) - makes 8-10 two cup servings. Season the meat at the bottom of your soup pot. Bring oil to heat and sauté the steak cubes until brown, about 10 min. Add the sausage pieces and season with salt and pepper. Once meat is caramelized, combine all remaining ingredients. Keep on a low simmer; do not allow the chili to boil. Every half hour or so, add ½ cup of chicken stock (or water) as the chili simmers over 60 to 90 minutes. Chili is done when the steak is cooked thru but not mushy. Before serving, remove the bay leaves. Serve in large oversized bowls, 1 to 2 cups per serving. Goes great with corn bread. Entire recipe can be prepared inside 4 hours, however the stock and black beans can be made days/weeks ahead and frozen for easier meal day preparation.

Steps:

• In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
• Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Steps:

• In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.

Steps:

• In a large saucepan over medium heat, brown bacon and the beef or venison; drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.