Time 40m Yield 7 servings. Number Of Ingredients 15 Steps:
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender. Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer. Top each serving with remaining ingredients.
Time 30m Number Of Ingredients 16 Steps:
Dice the onion. Mince the garlic. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.
Time 1h35m Yield 6 Number Of Ingredients 10 Steps:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Time 40m Yield 8 Number Of Ingredients 13 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.
Time 6h25m Yield 6 servings (1-1/2 qt.). Number Of Ingredients 11 Steps:
In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker., Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.
More about “easy black bean chili recipes”
Time 50m Yield 9 cups Number Of Ingredients 14 Steps:
Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes. Stir in eggplant. Cook, covered, for 5 minutes. Stir in bell pepper and jalapeno. Cook, covered, for 1 minute. Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking. Stir in coriander. Cook, covered, for 2 minutes. Remove from oven. Uncover. Stir in lime juice, salt and pepper.
