Best Black Bean Chili With Pork Chorizo And Chipotles Recipes

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THE BEST BLACK BEAN CHILI!



The BEST Black Bean Chili! image

Truly the best black bean chili recipe!! It ultra-quick and easy to make (less than 10 mins prep time), it's naturally gluten-free, vegetarian, vegan (although you can add meat if you'd like), it only calls for 8 main ingredients, and it's SO flavorful and delicious.

Provided by Ali

Time 50m

Number Of Ingredients 11

1 pound dry black beans, rinsed and picked over
1 medium white onion, peeled and diced
6 cloves garlic, peeled and minced
6-8 cups vegetable stock (or water*)
2 cups (16 ounces) salsa verde, homemade or store-bought
1 (15-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and diced
1 tablespoon ground cumin
2 teaspoons chipotle chili powder**
salt and pepper, to taste
toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos

Steps:

  • Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot. Stir to combine.
  • Close lid securely and set vent to "Sealing".
  • Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 38 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and give the soup a good stir.
  • Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker. Stir to combine.
  • Cover and cook for 6-8 hours on high, or until the beans are completely tender. Give the mixture a good stir.
  • Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
  • Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
  • Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
  • If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
  • Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

SARASOTA'S BLACK BEAN CHORIZO CHILI



Sarasota's Black Bean Chorizo Chili image

My absolute favorite. Every time I serve this I get requests for the recipe. It is spicy, but you can easily adjust the seasoning to your liking. The chorizo adds a nice warm spicy flavor and creamy beans are the perfect mix. It makes a big pot, and has quite a few ingredients, but it is well worth it and it really isn't very hard. Now, I like to simmer it a good hour before serving, so I like to make this when I have a little time, and it is one of those dishes that is even better the next day. Serve this like any chili ... with a side of corn bread and topped with your favorites; avocado, salsa, black olives, sour cream and cheese are my favorites.

Provided by SarasotaCook

Categories     Beans

Time 1h15m

Yield 6-8 Bowls, 8 serving(s)

Number Of Ingredients 22

4 chorizo sausage links, casing removed and sauteed (Mexican is the soft chorizo, whereas Spanish chorizo is the hard cured chorizo, you want to use Mexi)
3 (15 ounce) cans black beans (2 drained and rinsed, 1 drained and not rinsed)
1 (15 ounce) can cannellini beans (drained and not rinsed)
1.5 (22 ounce) cans diced tomatoes, undrained
1 (15 ounce) can crushed tomatoes
1 cup corn, thawed (frozen works great, but canned is just fine, I love white corn personally, but not necessary)
1 (15 ounce) can chicken broth
1 large sweet onion, chopped (if you like less onion, use a medium onion)
1 red bell pepper, diced
1 green pepper, diced
2 celery ribs, diced (include the leaves, also chopped fine)
1 -2 jalapeno, chopped fine (seeds and ribs removed if you want it a bit milder, leave the ribs and seeds in if you want a bit mo)
1 -2 chipotle chile in adobo, minced fine and chopped, 1 teaspoon of the sauce (optional)
3 tablespoons garlic, minced
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 tablespoons fresh cilantro
1 lime (1/2 juiced in the chili, 1/2 cut in wedges for a garnish)
1 teaspoon olive oil
salt
pepper

Steps:

  • Chorizo and Vegetables -- In a large pot, add the olive oil and bring to medium high heat. Add the chorizo and saute until golden brown. Reduce the heat to medium and add in the celery, onion, garlic, red and green peppers, jalapenos, chipotles and cook 4-5 minutes until the vegetables begin to soften.
  • Beans and Sauce -- Add the beans, tomatoes, chicken broth, chili powder, cumin, and oregano and mix well. Simmer of medium low to low heat for 1 our. After 30 minutes, check for seasoning (salt and pepper), and if you want a little more heat you could add a little chipotle sauce. But be careful - it is a subtle heat. Don't add too much.
  • Finish -- After an hour, it's time to enjoy. Finish by squeezing in 1/2 of the lime, cilantro and adding the corn. Cook just another couple of minutes to heat up the corn.
  • Serve -- I like the favorites. Served with diced avocado, salsa, cheese (pepper jack), black olives, sour cream and the lime wedges. Corn bread as always with chili - on the side or you can use some tortilla chips. Blue corn chips are great with this. ENJOY!

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

Steps:

  • In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

BLACK BEAN AND CHORIZO CHILI



Black Bean and Chorizo Chili image

Make and share this Black Bean and Chorizo Chili recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

1 (7 ounce) can chipotle chiles in adobo
cooking spray
2 1/2 cups chopped onions, divided
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped red bell peppers
5 garlic cloves, minced
3 links spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, drained
3 (14 ounce) cans whole canned tomatoes, undrained and chopped
1 (8 1/2 ounce) can no-salt-added corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup nonfat sour cream
baked corn tortilla chips (optional)

Steps:

  • Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender.
  • Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil.
  • Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
  • Remove from heat; stir in chocolate, salt, and black pepper.
  • Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 3.6, Cholesterol 14.6, Sodium 486.7, Carbohydrate 35.7, Fiber 10.2, Sugar 7.1, Protein 13.8

BLACK BEAN-CHORIZO STEW



Black Bean-Chorizo Stew image

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 large white onion, diced
1/2 batch (12 ounces) homemade green chorizo (see recipe), or use another spicy fresh sausage
1/4 cup chopped cilantro stems, leaves reserved for serving
7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
1 (28-ounce) can diced plum tomatoes with their juices
2 teaspoons kosher salt, more as needed
Diced avocado, for serving
Sliced scallion, for serving
Lime wedges, for serving

Steps:

  • Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
  • Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  • Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

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