I did
use chili beans instead of black beans.
I can't imagine
I use chili beans anymore... Hmm.
I made this recipe but didn't have chili garlic paste so
used chili bean paste instead... the tofu was sooo good!!
I used chili beans and navy beans in it this time.
Not exact matches
I have also made the black
bean (
used red
beans as no black) and kidney
bean chili and that was great — very satisfying.
In this meal plan, we'll be
using mung
beans in the Savory Dahl - Style Steel Cut Oats, Wild Rice Bowl, Tempeh and Cabbage
Chili, One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry, and the Tempeh and Kale Enchiladas!
Divide the black
beans, corn, tomato, and cilantro amongst the tortillas (we
used 4), then sprinkle with
chili powder, salt and pepper as desired.
Basically, I
use sauteed onion / garlic, black
beans, salt, pepper, cumin,
chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.
I always forget about
using black
beans in
chili until I get reminded by wonderful looking recipes like this.
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black
beans, 1 can fire roasted tomatoes, and cumin /
chili powder / salt / pepper / turmeric to taste.
For example, if you were making Mexican - inspired rice and
beans, you could
use olive oil instead of coconut oil, skip the ginger, and add cumin and / or
chili powder.
I made a twist on this Mexican Quinoa Bake, but I
used the last remains of the vegetarian
chili as the
beans.
Once fries are cooked and have cooled for 1 - 2 minutes, layer them on large platter or two separate plates, top with black
bean vegetarian
chili mixture, then sprinkle with shredded cheese -LCB- I
used aged cheddar -RCB-, drizzle with sour cream, and garnish with sliced avocado.
3 cups butternut squash, cubed 2 cups green
beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of
chili pepper flakes (I
used bird's eye
chili flakes, which is hotter than regular red pepper flakes.
I like
beans in
chili, and yes of course I know the whole
beans vs. no
beans schools of thought (I
used to live in Texas, and believe me I can cook
chili to suit any sect out there).
If you have it made,
use the black
bean chili chicken.
White Chicken
Chili looks like something I «d like — we have tons of dried
beans & I'm alsways looking for a new recipe to
use them.
I make a similar meatless
chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed)
beans (2 kidney, 1 each of another; I like black and small white or pink
beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making
chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
When
using Bush's
chili beans, do not strain the
beans — mix in the juices and spices.
I would love to try the White Chicken
Chili and
use some of my dry
beans in storage.
This filling
chili falls into the good - for - you category by
using heart - healthy white
beans and lower - fat ground chicken instead of beef.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney
beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
We love to
use our bulk
beans for
chili or stews!
It's hearty, spicy thanks to red
chili paste, exciting thanks to the
use of 3 different types of
beans here, comforting and cozy, easy, customizable, flavorful, and so delicious.
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black
beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can
use soy yoghurt to make it vegan) + 2 teaspoon
chili sauce, mixed — fresh coriander — lime — olive oil
If
using unseasoned black
beans, drain and jazz them up with ⅛ teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon
chili powder.
The man that won the previous 6 years said no one wins without
using beans I said
chili doesn't have
beans.
She meant dark red kidney
beans, but being the bright 10 year old I presumed I was, II selected the
chili beans as that was what they were going to be
used to make.
I made this
using 1 15 ounce can of black
beans, drained and rinsed, 1/3 -1 / 2 cup of homemade chicken stock (I didn't have any vegetable), 1/2 tsp cumin, 1/2 tsp
chili powder and 1 crushed garlic clove.
Celebrate Texas Independence Day with this easy Texas
Chili Recipe, made without
beans and
using Llano Estacado red wine.
He is obviously a «with
beans»
chili cook; however, he does note that the
chili can just be cooked with the
bean liquid and the
beans can be removed and
used «for other purposes.»
Chili is a winter staple and I love the idea of
using 3 kinds of
beans!
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp
chili powder (i
used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto
beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
You can
use kidney
beans Brenda or any other type of
chili beans.
- Texas
chili beans with brown rice - Italian herb shrimp with cheesy polenta - Chicken Enchiladas (
using the enchilada kit makes this meal a cinch!)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon
chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black
beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I got inspired to finally get it done when I created my sweet potato black
bean tostadas, which
uses the same key flavors as this
chili.
For a real thick
chili I also like to
use a can of re-fried
beans.
Not only that, but because I'm
using BUSH»S slow - simmered
chili beans that already have some seasoning added to them, their broth adds even more flavor.
We
use a Chinese brand of broad
bean chili paste, but I think you could
use tabasco or whatever spice you prefer).
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung
beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo
chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I
used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
I also like white kidney
beans in my
chili, but
use your favorite
beans.
I
used green / red peppers, jalepeno peppers, cumin,
chili powder, crushed garlic, onions and can black
beans and placed all in a crock pot for 5 hours..
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black
beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot
chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried
chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1 pound black
beans, soaked overnight (or
use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons
chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Foil Baked Fish with Black
Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle
chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black
beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
My Favorite Vegetarian
Chili: loaded with vegetables,
beans and a secret ingredient that makes it «meaty» SWANK NOTE:
Use only fat free cheese, and nonfat sour cream or fat free yogurt as garnishes.
In addition to vegetarian
chili, a pressure cooker can be
used to cook
bean soup, stew or just a simple pot of
beans.
But it was pure coincidence that I brought lentil
chili made from the contents of my pantry, while Jordana made the simple
bean dish she
used to eat most nights when she studied abroad in Florence her sophomore year in college.
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black
beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I
used black
bean and corn salsa) 1 TBSP
chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar