Best My Navy Black Bean Chili Recipes

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

Ingredients

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.

WHITE CHILI WITH NAVY BEANS

White Chili With Navy Beans image

I prefer making this flavorful soup with homemade stock, if time permits, but canned chicken broth is fine.

Provided by RochelleS

Categories Beans

Time 13h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked chicken, diced
8 cups chicken broth
1 lb navy beans, rinsed and drained according to directions on package
1 teaspoon chicken bouillon
1 medium onion, chopped
3 garlic cloves, minced
1 (7 ounce) can green chilies
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 teaspoons oregano
1 cup sour cream
3 cups cheddar cheese, shredded

Steps:

Cook chicken, save broth, if making homemade broth.
Add rinsed and drained navy beans and bouillon to chicken broth.
Simmer 2-4 hours.
Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
Simmer 1 hour.
Stir in sour cream and cheese. Enjoy!
*Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
**Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!

Nutrition Facts : Calories 305.1, Fat 17, SaturatedFat 9.4, Cholesterol 64.3, Sodium 815, Carbohydrate 14.6, Fiber 4.4, Sugar 2, Protein 23.3

LIME NAVY BEAN CHILI

Lime Navy Bean Chili image

A lip-smacking touch of lime flavors Connie Thomas's low-fat but filling family favorite. "I love relying on my slow cooker," confides the Jensen, Utah cook. "Just fill it in the morning and come home to a wonderful, warm meal-no matter how busy the day!"

Provided by Taste of Home

Categories Lunch

Time 5h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups dried navy beans
3 cups water
2 bone-in chicken breast halves (7 ounces each), skin removed
1 cup frozen corn
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons lime juice
Minced fresh cilantro, optional

Steps:

Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boiling for 2 minutes. Remove from the heat; cover and let soak until beans are softened, 1-4 hours. Drain and rinse beans, discarding liquid., In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chiles, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours, until a thermometer reads 170° and beans are tender. , Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-sized pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.

Nutrition Facts : Calories 250 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 532mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 12g fiber), Protein 22g protein. Diabetic Exchanges

MY NAVY & BLACK BEAN CHILI

My Navy & Black Bean Chili image

I made this up as I went along from items I already had on hand and came up with a very tasty chili.

Provided by Nancy Allen

Categories Bean Soups

Time 40m

Number Of Ingredients 10

Ingredients

1 Tbsp butter
1/4 c onions, chopped (yellow)
2 large stalks of celery, sliced in chunks
1/4 c mild banana pepper rings, chopped
3 c chicken stock
1 jar(s) 48oz. navy beans, cooked
2 can(s) 12.05oz. each white chicken breast meat juice & all, shred the chunks up
1 jar(s) 24oz. thick and chunky salsa (i used mild)
1 can(s) 19oz. progresso black bean soup
*see options for toppings, below

Steps:

1. In a medium fry pan let your pad of butter melt over medium low heat until melted. Then add your onions and celery and banana peppers saute but not burn about 10 minutes or until somewhat soft, watch closely.
2. In a dutch oven pot over a low/medium heat, add your butter/onion mixture and chicken stock. Then add navy beans, shredded chicken, salsa, and black bean soup. Cook about 20 minutes, or until chili has heated through and serve.
3. *Optional toppings- Sour Cream, Crackers (all sort), Taco chips, Tortilla strips, Frito's, Crumbled cornbread, French Fried onion rings, Shredded cheese, Croutons etc....