Best Black Bean Yellow Pepper And Cumin Chili Recipes

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Vegetarian Chili with Black Beans and Peppers Sweet and Hot image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 large celery rib, trimmed and coarsely chopped
1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 large garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
3 cups cooked or canned black beans, drained
2 (10-ounce) cans diced tomatoes with green chilies, with their liquid
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
4 cups Al Dente Make Ahead Rice, reheat, see above recipe
1/4 cup coarsely chopped fresh cilantro

Steps:

Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

BLACK BEAN CHILI

Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

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.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g