Best Black And White Chili Recipes

BRENDA'S RED, WHITE, AND BLACK CHILI

Steps:

• Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.
• Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
• Spoon chili into bowls. Top with sour cream and cilantro and serve.

BLACK AND WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD

Steps:

• Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

BLACK AND WHITE BEAN CHILI

Steps:

• 1. Heat oil in a large pot over medium-high heat. Add peppers, onion garlic, and jalapenos. Cook 5 minutes or until vegetables are tender, stirring occasionally.
• 2. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. In a cup, mix cornstarch with a little water to make a paste. Remove cover and add to chili, stirring to thicken. Serve chili topped with feta cheese, scallions, cilantro and sour cream.

ANCHO BLACK AND WHITE BEAN CHILI

Steps:

• Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
• Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.

BLACK AND WHITE BEAN CHILI

Steps:

• 1. In a large soup pot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes. 2. Add the broth, tomato paste, chilies, cumin, and beans. Bring to a boil. 3. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally

BLACK AND WHITE BEAN CHILI

Steps:

• In a large pot, heat oil and sauté onions.
• Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
• Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
• Add Cumin and Salt to taste, add celery & simmer another 5 minute.

BLACK AND WHITE TURKEY CHILI

Steps:

• In a 3-quart saucepan, saute the onions and bell peppers in the cooking oil until the onions are golden brown.
• Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned.
• Add diced tomatoes, tomato paste, salsa verde, beef bullion, two cans of beans and 1 cup of water to saucepan.
• Mix well and simmer for 30-minutes, stirring occasionally.

ZESTY BLACK AND WHITE BEAN CHILI

Steps:

• 1. Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic cook until onions are tender.2. Stir in flour, chili powder and cumin. Gradually stir in milk. Add all remaining ingredients except cilantro and bell pepper stir to combine.3. Bring to a boil, stirring constantly. Reduce heat to low simmer 15 minutes or until thickened, stirring occasionally. Stir in cilantro. If desired, add salt and pepper to taste.4. To serve, ladle chili into serving bowls sprinkle with bell pepper.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 320 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 750 mg 31% * Total Carbohydrate: 56 g 19% * Dietary Fiber: 12 g 48% * Sugars: 10 g * Protein: 16 g * Vitamin A: 15% * Vitamin C: 20% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Very Lean Meat or 3 1/2 Carbohydrate, 1 Very Lean Meat

BLACK AND WHITE PORK CHILI

Steps:

• If using fresh tomato, peel by droping in a pot of boiling water, immediatly removing and droping in a bowl of ice water and peeling. You can leave the skin on, it is personal preference.
• Chop pork and place in a crockpot. Dump all the other ingredients on top. Stir.
• Cook on Low for 6 hours.

BLACK AND WHITE TURKEY CHILI

Steps:

• 1. Heat oil in 3-quart saucepan over medium-high heat. Cook turkey, onion, chilies and garlic in oil, stirring occasionally, until turkey is no longer pink in center and onion is tender.2. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer 30 minutes, stirring occasionally.1 SERVING: Calories 350 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 65mg Sodium 770mg Carbohydrates 39g (Dietary Fiber 9g) Protein 42g.

BLACK AND WHITE CHILI

Steps:

• 1 Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned. 2 Combine chicken mixture, beans, tomatoes with juice and chili seasoning in crock-pot. Cover; cook on LOW 4-4 1/2 hours. For a change of pace, this delicious chili is excellent served over cooked rice or pasta.

BLACK AND WHITE CHICKEN CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a dutch oven over medium -high heat until just smoking. Season chicken with salt and pepper. Add chicken to pot and cook until golden brown. on both sides.. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pot over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook, stirring occasionally until softened 5- 7 minutes. Stir in garlic, cumin, oregano and 1/2 tsp pepper and cook until fragrant. about 30 seconds. Stir in broth scraping up any brown bits with a wooden spoon.
• Return the chicken along with any juices to the pot. Bring to a simmer and cook until chicken is cooked through, approx 10 - 15 minutes. Transfer the chicken to a plate.When chicken is cool enough to handle shred the meat into bite size pieces and return to the pot.. Add the beans, corn and chilis. Return to a simmer , cover and cook stirring occasionally until thickened about 15 mins. remove from heat stir in cilantro, season with salt & pepper and serve.