Best Mexican Black Bean Chili Recipes

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MEXICAN CHORIZO BLACK BEAN CHILI



Mexican Chorizo Black Bean Chili image

A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.

Provided by Jenn Seda

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

Time 3h35m

Yield 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 (4 ounce) links Mexican chorizo sausage, sliced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes with oregano and basil
1 (14 ounce) can whole kernel corn, drained
1 (6 ounce) can tomato paste
1 medium bell pepper, chopped
1 pinch chipotle chile powder, or to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  • Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  • Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g

MEXICAN BLACK BEAN CHILI



Mexican Black Bean Chili image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield about 3 quarts

Number Of Ingredients 15

3 pounds black beans, dry
2 quarts water
1 1/2 cups onions, chopped
1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped
2 tablespoons chipotle chili pepper
1 tablespoon salt
1 tablespoon black pepper
1 quart chili sauce
1/4 cup red pepper, chopped
1/2 cup tomatoes, diced
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon lime juice
2 bunches cilantro, chopped
3 cups water or vegetable stock

Steps:

  • Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.

BLACK BEAN AND CHORIZO RAVIOLI WITH MEXICAN CREAM CHILI SAUCE



BLACK BEAN AND CHORIZO RAVIOLI WITH MEXICAN CREAM CHILI SAUCE image

Categories     Bean

Yield 24 raviolies

Number Of Ingredients 20

Black Bean Ravioli Filling
1 15 oz can of black beans drained
2 oz of habanera cheese or pepper jack
2 teaspoons of cilantro
4 oz of chorizo
1 egg white
Mexican Cream Chili Sauce
1 4 oz can of green chilies drained diced
1 chipolete pepper in adobo sauce diced
4 oz of Mexican cream or queso freso or cream cheese
1 teaspoon of cilantro
A pinch of cumin
A pinch of chili powder
Ravioli Dough
3 Cups flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk for wash
4 tablespoons of water

Steps:

  • Directions For the filling Take casing off of the chorizo and cook slowly until borown. Drain and pat dry with paper towels. Put chorizo in food prossers and puls until it has a fine ground texture Drain can of black beans and place in food processor blend until smooth Mix in the reaming ingredients and set aside makes about 24 raviolis For the Sauce Place all ingredients for the sauce in a small sauce pan on medium heat. Heat until cream has melted and is well blended stirring occasionally. Keep warm until ready to serve For the dough Measure all ingredients in a food processor with a dough hook and mix until it forms a ball. Then knead dough on a floured smooth surface. If dough is too stiff, add small amounts of water until the dough feels like play dough. Cover dough in bowl with a damp cloth and work with small amounts of dough at a time. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting; dust lightly with flour as needed When pasta is thin enough it is ready to make raviolis. If you don not have a ravioli mold you can place on sheet of dough on a smooth surface cut into 1 ½ to 2 inch squares placing filling into the middle of each square, then cover with another sheet of dough and seal with your fingers or if you have little time you can use store bought won ton wrappers. Bring a large pot of salted water to a boil add ½ the raviolis and cook until ravioli floats. Remove from water and keep warm and then cook the other ½ ravioli. Place warm sauce on raviolis and serve Can be toped with cilantro and crumbled queso fresco if you have any

MEXICAN BLACK BEAN SAUSAGE CHILI



Mexican Black Bean Sausage Chili image

This sounds yummy. From Cooking Light January 2006. Note: Prep time does not include overnight refrigeration of sausage.

Provided by GibbyLou

Categories     Pork

Time 1h20m

Yield 10 1/2 cups, 6 serving(s)

Number Of Ingredients 26

1 1/2 tablespoons sweet Hungarian paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry wine vinegar
2 teaspoons dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 dash kosher salt
3/4 lb ground lean pork
3/4 lb lean ground turkey breast
2 tablespoons olive oil
2 cups diced onions (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo, minced
4 (15 ounce) cans black beans, rinsed and drained, divided
3 cups chicken broth, fat-free, less-sodium, divided
3 cups water
2 (14 1/2 ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup cilantro, very finely chopped, divided
low-fat sour cream (optional)
sliced green onion (optional)

Steps:

  • To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
  • To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Nutrition Facts : Calories 617.5, Fat 19.8, SaturatedFat 5.8, Cholesterol 76.1, Sodium 487.3, Carbohydrate 64.2, Fiber 21.9, Sugar 6.8, Protein 47

MEXICAN BLACK BEAN & SWEET POTATO CHILI



Mexican Black Bean & Sweet Potato Chili image

This chili recipe comes together fast using pantry staples. I make it all the time! It's quick and easy, pretty healthy, colorful and really delicious. There are lots of ways to riff on this too - add crumbled bacon to the top, frozen corn, tortilla chips - whatever. You can also make it as spicy as you want using canned...

Provided by Annakate Tefft

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 15

3 Tbsp olive oil, extra virgin
1 medium onion, chopped
2-3 medium peppers, chopped (preferably poblanos but bell will work)
1 Tbsp ground cumin
1 Tbsp dried oregano
1/2 bottle beer (preferably an amber mexican beer like dos equis)
3 medium sweet potatoes, chopped (skin left on)
1 28 oz can crushed tomatoes (preferably fire-roasted)
2 can(s) black beans
2 can(s) other beans (great northern, red, pinto, even chicpeas will work)
2 chipotle chili peppers, diced (from the can)
1 Tbsp adobo sauce (from canned chipotles)
sour cream or plain yogurt, optional
cilantro, optional
avocado, optional

Steps:

  • 1. Heat olive oil in a large pot over medium-high heat. Add onion, and cook until translucent, 2-3 minutes. Add chopped peppers and cook an additional 2-3 minutes. Add cumin and oregano and cook for 1 minute more to toast.
  • 2. Add beer, and let reduce by half. Add canned tomatoes, canned beans, sweet potatoes, chipotle peppers and adobo sauce. Reduce heat to medium and let simmer at least 30 minutes. This dish gets better the longer it simmers - if you're serving to guests, try making the day before and reheating.
  • 3. Top with sour cream, chopped cilantro and sliced avocado, if desired. Excellent with cornbread!

MEXICAN BLACK-BEAN CHILI



Mexican Black-Bean Chili image

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

Provided by brewabel

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup diced onion
1 cup diced green bell pepper
1 lb lean ground beef
1 1/2 cups no-salt-added beef broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 crushed garlic cloves
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
2 (15 ounce) cans black beans, drained
6 tablespoons fat free sour cream
6 tablespoons chopped fresh cilantro

Steps:

  • Place a large nonstick skillet over medium-high heat until hot.
  • Add first 3 ingredients (onion, pepper, beef).
  • Cook until browned, stirring to crumble.
  • Drain well.
  • Return meat mixture to pan.
  • Add broth and next 8 ingredients (broth through beans).
  • Bring to a boil.
  • Reduce heat.
  • Simmer 15 minutes or until slightly thick, stirring occasionally.
  • Ladle chili into soup bowls.
  • Top with sour cream and cilantro.

MEXICAN BLACK BEAN SAUSAGE CHILI



MEXICAN BLACK BEAN SAUSAGE CHILI image

Categories     Soup/Stew     Beef     Dinner     Healthy

Yield 6 servings

Number Of Ingredients 28

• Sausage:
• 1 1/2 tablespoons Hungarian sweet paprika
• 2 tablespoons minced garlic
• 3 tablespoons dry red wine
• 2 tablespoons sherry vinegar
• 2 teaspoons ancho chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• Dash of kosher salt
• 3/4 pound lean ground pork
• 3/4 pound ground turkey breast
• Chili:
• 2 tablespoons olive oil
• 2 cups diced onion (about 2 medium)
• 1 tablespoon ground cumin
• 1 tablespoon finely minced garlic
• 2 teaspoons dried oregano
• 3 canned chipotle chiles in adobo sauce, minced
• 4 (15-ounce) cans black beans, rinsed and drained, divided
• 3 cups fat-free, less-sodium chicken broth, divided
• 3 cups water
• 2 (14.5-ounce) cans no salt-added diced tomatoes, drained
• 1/4 cup freshly squeezed lime juice
• 1/4 cup very finely chopped cilantro, divided
• Low-fat sour cream (optional)
• Sliced green onions (optional)

Steps:

  • To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight. To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

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