Best Black Bean Ancho Chili Recipes

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PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP RECIPE



Pulled Chicken Ancho Chili and Black Bean Soup Recipe image

Provided by á-31592

Number Of Ingredients 18

1 tsp, olive oil
2 cup(s), chopped, uncooked onion(s) chopped
2 medium, poblano chile chopped
1 ½ tsp, kosher salt divided
1 Tbsp minced garlic
1 medium, sweet red pepper(s) diced
2 tsp, chili powder or to taste
2 tsp, ancho chili powder or to taste
2 tsp ground cumin
4 cup(s) fat free chicken broth
15 oz canned diced tomatoes
1 pound(s) uncooked boneless skinless chicken breast
15 oz, canned black beans rinsed and drained
2 cup(s), frozen corn kernels defrosted
1 Tbsp fresh lime juice
1 cup(s) fat-free plain Greek yogurt
½ cup(s), cilantro chopped
½ cup(s), uncooked scallion(s) sliced

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion

BLACK BEAN ANCHO CHILI



Black Bean Ancho Chili image

Categories     Bean     Beef     Garlic     Onion     Tomato     Lime     Avocado     Bell Pepper     Jalapeño     Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 21

1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
2 medium onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon ground cumin
7 1/2 cups water
3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
a 28-ounce can tomatoes including the juice, puréed coarse
1 cup chicken broth
1 red bell pepper, chopped
1 teaspoon dried orégano, crumbled
1/3 cup chopped fresh coriander, or to taste
2 tablespoons fresh lime juice, or to taste
avocado salsa (recipe follows) as an accompaniment if desired
sour cream as an accompaniment if desired
For salsa
1 avocado (preferably California)
1 1/2 tablespoons fresh lime juice, or to taste
1/2 cup finely chopped red onion
1 fresh or pickled jalapeño, seeded and minced (wear rubber gloves)
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • Make salsa:
  • Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
  • Make chili:
  • In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
  • While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
  • The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.

ANCHO CHICKEN AND BLACK BEAN CHILI



ANCHO CHICKEN AND BLACK BEAN CHILI image

Categories     Soup/Stew     Chicken     Lunch     Simmer

Yield 3 gallons

Number Of Ingredients 13

4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.

Steps:

  • Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.

ANCHO BLACK AND WHITE BEAN CHILI



Ancho Black and White Bean Chili image

Enjoy this chili made using two types of bean and ancho chilies - a rich tangy dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 11

1 1/4 cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4 cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8 cups water
1 cup thick-and-chunky salsa
1 teaspoon chopped garlic (from 4-ounce jar)
3/4 teaspoon salt
1 large onion, chopped (1 cup)
2 dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1 can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 380, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 22 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg

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