Best 11 Spicy Black Bean Chili Recipes

SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
• Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
• Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
• Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SPICY PORK AND BLACK BEAN CHILI

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.

SPICY BLACK BEAN & CHORIZO CHILI

Steps:

• In large skillet, cook chorizo sausage over medium heat until cooked through (5-10 minutes). Remove from the pan.
• Add vegetable oil and cook peppers & onions until soft. (About 8-10 minutes).
• Add garlic, chipotle peppers & spices. Stir in rotel (undrained), broth & 1 can black beans (undrained).
• Increase heat to medium-high and bring to a boil.
• Reduce to simmer and cook 10 minutes.
• Puree in blender or food processor in batches until you have blended it all.
• Return to the skillet. Add the cooked chorizo, the drained can of black beans and the frozen corn.
• Cook over medium heat until reaches desired consistency. (About 5-10 minutes).

SPICY CHIPOTLE-BLACK BEAN CHILI

Steps:

• Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

SPICY LAMB AND BLACK BEAN CHILI

Steps:

• Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
• Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SLOW-COOKER SPICY BLACK BEAN AND BARBECUE CHILI

Steps:

• Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
• Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
• Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.

SPICY SAUSAGE & BLACK BEAN CHILI

Steps:

• Remove sausage from casing.
• In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks.
• Drain off all but 2 tsp fat.
• Reduce heat to medium.
• Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves.
• Cook, stirring for 1 minute.
• Add onions, garlic, red peppers, adobo sauce, and chipotle pepper.
• Cook, stirring, for about 8 minutes or until vegetables are softened.
• Stir in diced tomatoes and 2 cups water.
• Bring to boil, reduce heat and cook, covered, for 20 minutes.
• Stir in beans.
• Simmer, uncovered, for another 30 minutes or until sauce is thickened.
• Remove bay leaves.
• Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.

SPICY VEGAN TEXAS BLACK BEAN CHILI

Steps:

• Drain the black beans.
• Combine all the ingredients in a large pot, and cook for at least 2 hours or until all the flavors are blended together.
• Enjoy!

SPICY BLACK BEAN CHILI

Steps:

• 1. In lg skillet, over med-high heat, cook sausages, crumbling as you cook until browned. In bowl, mash 1 can of black beans w/a fork.
• 2. In a 4-quart slow-cooker, combine sausage, mashed beans, canned beans, onion, celery, carrot, broth, oregano, lemon juice, pepper and garlic.
• 3. Cover, cook on low for 4 hrs. Serve w/ sour cream. This is great w/ corn bread!