Best 4 Black Bean Tomato Chili Recipes

BLACK BEAN-TOMATO CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

BLACK BEAN AND TOMATO CHILI

Steps:

• Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
• Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
• Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
• In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
• Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.