Best Southwestern Black Bean Chili Recipes

SOUTHWESTERN BLACK BEAN CHILI

Steps:

• In a large pot, add ground chuck and onions. Brown meat and drain.
• Add taco seasoning and stir.
• Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
• Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
• When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.

SOUTHWESTERN BLACK BEAN JERKY CHILI

Steps:

• Brown ground beef in large skillet or dutch oven.
• Drain off fat from ground beef.
• Return beef to same pan and add diced onions.
• Saute for 2 minutes on medium heat.
• Add garlic, jerky and green bell peppers.
• Carmelize vegetables.
• Add tomato paste and deglaze with beef or chicken stock.
• Add chili sauce and then remaining ingredients except for the cilantro.
• Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
• Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
• You want to try to keep the cilantro as green as possible.
• Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
• Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
• Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
• Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.

SPICY SOUTHWESTERN BLACK BEAN CHILI W/LIME SCENTED SOUR CREAM

Steps:

• 1. In a large Dutch oven with a lid, heat olive oil over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, approximately 5 - 7 minutes, being sure to break up the sausage into small pieces as it cooks; drain well.
• 2. Off of the heat, to the Dutch oven, add in the tomato sauce, canned tomatoes, beer, onion, garlic, jalapeno, poblano, black beans, and cooked sausage; stir. Add in the lime juice, cilantro, chili powder, cumin, paprika, coriander, salt, and black pepper. Mix to fully combine. Place over medium-high heat. Bring to a boil and cover. Turn heat to low and simmer for 20 minutes. Carefully remove approximately 1/4 cup of liquid to a heat-proof bowl. Whisk in the corn starch, add back into the pot along with the corn; stir to combine. Continue to cook, uncovered, for 10 minutes.
• 3. Meanwhile, place sour cream and 1/2 teaspoon lime zest into a medium bowl; mix to combine. Set aside.
• 4. To serve, ladle chili into serving bowls, top with shredded cheese, a dollop of sour cream and a little lime zest on the sour cream. Serve with a lime wedge and lime tortilla chips and remaining sour cream on the side.