Best Black Bean Chili With Cornbread Crust Recipes

BLACK BEAN TART WITH CHILI CRUST

Steps:

• Preheat oven to 350°F.
• Make crust:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
• Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
• Make filling:
• In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
• In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
• In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
• In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
• Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.
• Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
• Make lime sour cream:
• In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

VEGETABLE-BLACK BEAN CHILI WITH CHEDDAR CORNBREAD

Steps:

• Heat 4 tablespoons oil in a large soup pot over medium heat. Add the onion, carrot, celery and sauté until start starting to soften (but not browning), about 12-15 minutes. Add bell pepper, both zucchinis, garlic, 2 teaspoons salt and additional 2 tablespoons olive oil and continue to cook until bright in color and starting to soften, about 10 minutes. Increase heat to medium-high and add tomato paste, chili powder and cumin and cook, stir constantly, (this with toast the spices and tomato paste), 1 minute. Add remaining teaspoon salt, crushed tomatoes, stock, bay leaf and beans and bring to a simmer. Reduce heat to low and continue to cook for 25 minutes. Stir in maple syrup, check seasoning and add more salt if mixture tastes bland (this will depend on the type of stock that you use). Ladle into bowls and garnish with cilantro.
• Preheat oven to 400 degrees. Spray an 8x8-inch square baking pan with non-stick spray. Whisk flour, cornmeal, baking powder, baking soda and salt until combined. Melt butter in a glass bowl in 15-second increments in the microwave. Whisk in sugar and buttermilk until smooth and then add eggs and mix. Add mixture to dry ingredients and combine until incorporated. Add half of the batter to the prepared pan and spread into an even layer that meets the sides of the pan. Top with cheese slices in a single layer. Top with the remaining batter, again spreading into an even layer. Bake, rotating half way through for even heat distribution, about 25-28 minutes. Serve cornbread with chili.

BLACK BEAN CHILI

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.