Black Bean Corn Chili

Black Bean Corn Chili

by | Jul 7, 2020 | Recipes

The Southwestern flavors of this completely plant-based, gluten-free Black Bean Corn Chili make it an easy satisfying meal anytime of the year—you can also cook it up quickly in an Instant Pot.

Yield: 8

Black Bean Corn Chili

Black Bean Corn Chili

Ingredients

  • 1 pound dried black beans
  • 4 cups water
  • 2 cups vegetable broth
  • 2 cups frozen sweet corn
  • 1 yellow onion, diced
  • 1 – 6 ounce can tomato paste
  • 3 cloves garlic, minced
  • ½ tablespoon agave nectar
  • 1 tablespoon barbeque sauce
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin

Instructions

  1. Soak black beans in a pot filled with water overnight. Discard water.
  2. Place drained, soaked beans in a large pot. Add remaining ingredients.
  3. Bring to a simmer and then reduce heat to medium heat. Cook for about 60-70 minutes, until chili is thick and beans are tender.

Notes

Slow Cooker Directions: You may cook this chili in a slow-cooker during steps 2 – 3. Cook on high setting for 4 – 5 hours or on low setting for 8 – 10 hours.

Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Variations: Substitute red beans or pinto beans for black beans.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 1gSodium: 86mgCarbohydrates: 51gFiber: 11gSugar: 6gProtein: 14g
© Tomato Wellness
Category: Recipes

For more soup recipes, check out:

Curried Leek Vegetable Soup
Smoky Lentil Chili
Classic Tomato Soup

Black Bean Pumpkin Chili

Black Bean Pumpkin Chili

by | Oct 12, 2016 | Recipes

Black Bean Pumpkin Chili

Black Bean Pumpkin Chili

Low calorie and delicious! This lighter version of chili has lean ground turkey, black beans, and fresh vegetables, along with pumpkin for a unique and satisfying meal.; It’s sure to become a favorite slow cooker recipe at your dinner table.  Recipe courtesy of Red Gold Tomatoes.

Ingredients

2 tablespoons extra virgin olive oil
1 pound ground turkey, or 1½ cups cubed cooked turkey
1 medium onion, chopped
1 medium yellow bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can petite diced tomatoes with lime juice & cilantro
3 cups chicken broth
2 teaspoons chili powder
1 1/2 teaspoons each cumin and oregano
Salt and black pepper to taste

Directions

  • IN A SKILLET, HEAT OIL OVER MEDIUM HEAT. ADD TURKEY, ONION, PEPPER AND GARLIC; COOK AND STIR UNTIL TENDER. DRAIN WELL.
  • TRANSFER TO SLOW COOKER. ADD REMAINING INGREDIENTS AND STIR TO COMBINE. COOK, COVERED ON LOW FOR 4 TO 5 HOURS.
  • OPTION: TOP WITH CUBED AVOCADO AND THINLY SLICED GREEN ONIONS

PREP: 20 minutes

COOK: 4 hours

SERVINGS: 10


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Summer Vegetarian Chili

Summer Vegetarian Chili

by | Sep 21, 2016 | Recipes

Summer Vegetarian Chili

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Who says chili has to be a cool weather dish? Pack your chili with loads of vegetables, give it a “meaty” texture thanks to steel cut oats (yes, steel cut oats!), spice it up with herbs and Latin spices, and top it with farm fresh avocados and green onions, and you’ve just discovered your next warm weather, rustic meal. Serve it with salad and cornbread and you’re all set!

Serves 10

Ingredients:

  • 1 POUND RED BEANS, DRIED (I.E., KIDNEY BEANS, CRANBERRY BEANS, RED BEANS)
  • 6 CUPS WATER
  • 2 VEGETABLE BULLION CUBES
  • 3 MEDIUM CARROTS, DICED
  • 3 STALKS CELERY, DICED
  • 1 ONION, DICED
  • 3 CLOVES GARLIC, MINCED
  • 1 GREEN BELL PEPPER, DICED
  • 1 ZUCCHINI, SLICED
  • 1 CUP YELLOW CORN, FROZEN OR CANNED
  • 1 14.5-OUNCE CAN DICED TOMATOES WITH JUICE
  • 1 4-OUNCE CAN TOMATO PASTE
  • 2 TABLESPOONS SOY SAUCE, REDUCED SODIUM
  • 1 TABLESPOON CHILI POWDER
  • 1 TEASPOON PAPRIKA
  • 1 TEASPOON CUMIN
  • 2 TEASPOONS DRIED OREGANO
  • 2 TEASPOONS DRIED CILANTRO
  • 1 TABLESPOON BROWN SUGAR
  • ¾ CUPS STEEL CUT OATS, DRIED
  • 1 TABLESPOON LEMON JUICE
  • HOT SAUCE TO TASTE
  • SALT TO TASTE (OPTIONAL)
  • GARNISH (AS DESIRED): FRESH AVOCADO SLICES, GREEN ONION SLICES, CHOPPED FRESH CILANTRO, CHOPPED FRESH TOMATOES

Instructions:

  1. PLACE BEANS IN A LARGE POT, COVER WITH WATER, AND SOAK OVERNIGHT.
  2. THE NEXT DAY, DISCARD THE WATER, AND ADD 6 CUPS FRESH WATER AND BULLION CUBES. COVER AND SIMMER OVER MEDIUM-LOW FOR 45 MINUTES.
  3. ADD CARROTS, CELERY, ONION, GARLIC, PEPPER, ZUCCHINI, CORN, TOMATOES, TOMATO PASTE, SOY SAUCE, CHILI POWDER, PAPRIKA, CUMIN, OREGANO, CILANTRO, BROWN SUGAR, AND STEEL CUT OATS.
  4. STIR WELL TO COMBINE, COVER, AND SIMMER FOR AN ADDITIONAL 45 MINUTES, STIRRING FREQUENTLY, UNTIL BEANS, OATS, AND VEGETABLES ARE TENDER. MAY NEED TO ADD ADDITIONAL WATER LOST TO EVAPORATION. SHOULD MAKE A THICK STEW-LIKE TEXTURE.BEFORE SERVING, STIR IN LEMON JUICE AND ADD HOT SAUCE TO ACHIEVE DESIRED LEVEL OF SPICINESS. SEASON WITH SALT AS DESIRED (OPTIONAL).

 

Serve in bowls and garnish as desired with fresh avocado slices, green onion slices, chopped fresh cilantro, and chopped fresh tomatoes.

Recipe and photography by Sharon Palmer, RDN, The Plant-Powered Dietitian


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Mushroom Chipotle Chili

Mushroom Chipotle Chili

by | Oct 2, 2014 | Recipes

Mushroom Chipotle Chili

Serves: 6
 
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
  • 4 POUNDS MUSHROOM AND MEAT BASE
  • 3 TABLESPOONS VEGETABLE OIL
  • 2 CUPS YELLOW ONION, DICED
  • 1 TABLESPOON GARLIC, MINCED
  • 2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
  • 2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
  • ⅓ CUP CHILI POWDER
  • 1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
  • 2 TABLESPOONS GROUND CUMIN
  • 2 TABLESPOONS OREGANO, DRIED
  • 1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
  • 1X 12 OUNCE BOTTLE LAGER BEER
  • KOSHER SALT TO TASTE
  • BLACK PEPPER, FRESHLY GROUND TO TASTE
 
Instructions
  1. SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
  2. HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
  3. TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
 


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10 Minute Chili

10 Minute Chili

by | Jun 11, 2014 | Recipes

10 Minute Chili

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Dinnertime made easy by Del Monte. Our quick and simple recipe is perfect for busy weeknights. For a lower-sodium alternative, try it with Del Monte® No Salt Added Tomato Sauce.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® CHILI STYLE DICED TOMATOES
  • 1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
  • ¾ LB. LEAN (90%) GROUND BEEF
  • 2 TBSP. CHILI POWDER
  • 1 CAN (15 OZ.) KIDNEY BEANS, DRAINED AND RINSED
 
Instructions
  1. BROWN MEAT WITH CHILI POWDER IN LARGE SKILLET; DRAIN.
  2. ADD UNDRAINED TOMATOES, TOMATO SAUCE AND BEANS.
  3. COOK OVER MEDIUM HEAT FOR 5 MINUTES.
 
 
 
 


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