Best 8 Black Bean Chili With Crispy Pork And Poblano Salsa Recipes

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Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more! In this article, we present the ultimate guide to creating a mouthwatering black bean chili with crispy pork and poblano salsa. Prepare to experience a symphony of flavors as we blend the richness of black beans with tender, crispy pork, and a vibrant poblano salsa. This dish is not just a meal; it's an explosion of textures and flavors that will transport you to a realm of culinary delight. So, gather your ingredients, sharpen your knives, and embark on this culinary adventure to create a dish that will surely become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI



Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

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

Time 10h10m

Yield 8

Number Of Ingredients 9

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE



Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and

Provided by Ming Tsai

Time 1h50m

Yield 4 servings

Number Of Ingredients 36

1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish

Steps:

  • Preheat a fryer to 375 degrees F.
  • In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
  • Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
  • Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
  • In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
  • Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
  • In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
  • Mix all ingredients together and refrigerate until needed.

PORK & BLACK BEAN CHILI RECIPE



Pork & Black Bean Chili Recipe image

Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.

Provided by My Food and Family

Categories     Home

Time 42m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 9

1 medium onion, chopped
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. paprika
2 cans (15 oz. each) black beans, drained
1 can (28 oz.) stewed tomatoes, undrained
1 plantain, cut into 1/2-inch cubes
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
  • Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
  • Spoon into eight bowls; top with sour cream.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g

SPICY PORK AND BLACK BEAN CHILI



Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories     Pork

Yield 8 serving(s)

Number Of Ingredients 17

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

Steps:

  • In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
  • Cover and remove from heat. Let stand 1 hour.
  • Drain liquid and cover with 8 cups of cold water.
  • Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
  • Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
  • Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
  • Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
  • Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
  • Add beans and peppers; season with salt and pepper.
  • Cover and cook 15 minutes more or until peppers are tender.
  • Add chopped parsley or chopped coriander.

BOLD BEAN AND PORK CHILI



Bold Bean and Pork Chili image

This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 15 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (4 to 5 pounds), trimmed and cut into 3/4-inch cubes
3 tablespoons olive oil
2 large onions, chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1/2 to 2/3 cup chili powder
3 tablespoons dried oregano
2 to 3 tablespoons ground cumin
4-1/2 teaspoons salt
2 teaspoons cayenne pepper
4 cans (15 ounces each) black beans, rinsed and drained
Minced fresh cilantro, optional

Steps:

  • In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.

POBLANO CHILIES WITH BLACK BEANS AND CHEESE



Poblano Chilies with Black Beans and Cheese image

Categories     Bean     Cheese     Onion     Pepper     Appetizer     Bake     Broil     Low Fat     Vegetarian     Chill     Healthy     Bon Appétit     Sugar Conscious

Yield Serves 8

Number Of Ingredients 8

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
two 15-to-16 ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
Tomato salsa
1/2 cup fat-free sour cream

Steps:

  • Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.
  • Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
  • Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)
  • Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.

CHILI WITH BLACK BEANS AND POBLANO PEPPERS



Chili With Black Beans and Poblano Peppers image

Make and share this Chili With Black Beans and Poblano Peppers recipe from Food.com.

Provided by Michelle S.

Categories     < 4 Hours

Time 1h10m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

4 scallions
4 garlic cloves
2 poblano peppers
2 (14 ounce) cans black chili beans
20 ounces ground turkey
1 tablespoon Mexican chili powder
16 ounces chicken stock
2 (12 ounce) cans crush tomatoes, chili seasoned
8 ounces cheddar cheese
8 tablespoons sour cream

Steps:

  • Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
  • Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
  • Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
  • Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
  • Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.

Nutrition Facts : Calories 891.2, Fat 38.1, SaturatedFat 18.4, Cholesterol 173.3, Sodium 1136.6, Carbohydrate 74.9, Fiber 15.6, Sugar 8.7, Protein 66.6

Tips:

  • Start with a flavorful base: Sautéing aromatics like onions, garlic, and peppers in spices and oil adds depth and complexity to the chili.
  • Use high-quality black beans: Soaking and rinsing dried black beans overnight or using canned beans that are rinsed and drained ensures the best texture and flavor.
  • Add some heat: To adjust the spice level, use different types of chili peppers, such as ancho, guajillo, or chipotle, or add a pinch of cayenne pepper.
  • Don't overcrowd the pan: For crispy pork, cook it in batches, allowing each piece to brown and crisp without steaming.
  • Make the poblano salsa fresh: Roasting and peeling the poblano peppers enhances their flavor, and combining them with cilantro, onion, and lime juice creates a refreshing salsa.
  • Garnish generously: Before serving, top the chili with a variety of garnishes like chopped cilantro, sour cream, avocado, and crispy tortilla strips for a more appealing presentation.

Conclusion:

This black bean chili with crispy pork and poblano salsa is a delicious and versatile dish that can be enjoyed on various occasions. Its combination of flavors and textures, from the hearty chili to the crispy pork and refreshing salsa, makes it a satisfying meal. Whether you serve it as a comforting dinner or a game-day snack, this chili is sure to impress and become a favorite among your friends and family. So, gather your ingredients, put on your apron, and let's get cooking!

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