Tag Archive for Black beans

Vegetarian Chili

Vegetarian Chili

When I was trying to figure out what type of vegetarian chili to make for New Year’s Day, none of the recipes I saw completely appealed to me. So what did I do? I combined several recipes and threw in a few extra ingredients for fun! The result was delicious…and spicy!! Consider yourself warned! What I love about this dish is that you can very easily make it your own depending on your specific tastes. Since it was New Year’s Day, I threw in some black-eyed peas and greens. When I make it again throughout the year, I likely won’t use the black-eyed peas and will add more of another type of bean. 

Level of Difficulty: Easy
Time Required: Prep Time – 30 min; Cook Time – 3 hours

Ingredients:

6 T. olive oil (better yet, garlic infused oil if you have it)

2 onions, chopped

2 carrots, chopped

5 celery stalks, chopped

2 green peppers, seeded and chopped

2 red peppers, seeded and chopped

4 zucchini, cut into cubes

1 can chipotles in adobo sauce, chopped

2 T. chili powder

2 T. dried oregano 

4-28 oz. cans diced tomatoes with liquid

1 can black beans, drained

1 can red kidney beans, drained

1 can chiles

1 can sweet corn, drained

1 can black-eyed peas, drained

2 bags baby kale

Shredded Cheddar Cheese (optional)

Special Equipment and Other Items Needed:

Large Pot

Preparing Vegetarian Chili:

In a large pot, heat oil over medium heat. Add onions and next 5 ingredients. Cook until vegetables are soft, about 10 minutes. Add the chipotles AND the adobo sauce, oregano, and chili powder. Mix well. Add the tomatoes and simmer, uncovered for 60 minutes. Add all of the beans, corn, chiles and kale. 

Spicy Vegetarian Chili

Simmer for an additional 30 minutes. Serve hot. Sprinkle with shredded cheddar cheese, if desired. 

Vegetarian Chili

Variations:

You can use whatever beans and greens you like. I used the black-eyed peas since it was New Year’s Day and every good Southern knows you need black-eyed peas and greens on New Year’s Day for good luck! 

Got Leftovers?:

Double bag the leftovers in freezer safe resealable bags and it will last through the winter! 

Black Bean Chili

Black Bean Chili

The soup I originally planned to make last week was black bean soup. However, once my taste tester tried it, she said I needed to call it black bean bean chili instead because it had the consistency of chili, not soup. If you want it more soupy, just don’t use the emersion blender. 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  40 minutes

Ingredients:

1 package of sun dried tomatoes (not in oil)

1 c. boiling water

1/2 medium onion, finely chopped

4 garlic cloves, minced

4 ancho chiles in adobe sauce, diced

2 T. olive oil

1 1/2 tsp. cumin

1/2 c. water

1 28 oz. crushed tomatoes (undrained)

3 15 oz. cans black beans (2 undrained, 1 drained)

Sour cream (for garnish, if desired)

Special Equipment and Other Items Needed:

Emersion Blender

Preparing Black Bean Chili:

Place sun dried tomatoes in a small bowl. Add boiling water and cover. Set aside. 

Heat oil in large soup pot over medium high heat. Add onions and garlic. Saute for 5 minutes, stirring often. Add ancho chiles and cook for 2-3 minutes. Add cumin, water and crushed tomatoes with the juice. Cover and bring to a boil. Simmer for 5 minutes. Add black beans and continue simmering for 10 minutes, stirring frequently. 

Black Bean Chili

Drain and chop the sun dried tomatoes. Add to the soup and cook for 10 more minutes. Using your emersion blender, puree the soup to desired consistency. 

Serve in a bowl with a dollop of sour cream, if desired. 

Black Bean Chili

 

 

Black bean and egg burrito with roasted tomatillo salsa

black bean burger in a breakfast burrito

On one of our last one dish, two ways competition, I made a fire roasted tomatillo and poblano salsa to act like a chimichuri for my steak. I made a lot of it and used it two more times the next day. The first was this delicious breakfast burrito where I used store bought black bean burgers from Morningstar. These are delicious all by themselves but I thought they’d be great in a breakfast burrito too!!

Level of Difficulty: Easy
Time Required:Prep Time – depends if you already had the salsa made, so if you did, then just about 20 minutes; Assemble Time – 5 min

Ingredients for 2 large burritos:

1 Morningstar Chipotle Black Bean Burger

3-4 large eggs

2 burrito size tortillas (I use flour but corn would be great too)

Sour Cream or 0% Greek Yogurt

Fire roasted tomatillo and poblano salsa

Cheddar cheese (optional)

1 T butter

How to make a black bean and egg burrito with roasted tomatillo salsa:

Cook the black bean burgers according to the package(Yes, Denise, I used a packaged black bean burger because they are very good!). While they are cooking, get the rest of your ingredients ready. Use a fork to scramble the eggs in a bowl. Add salt and pepper and cheese (optional) to the eggs so they are ready to cook.

When the black bean burgers are almost ready, cook the eggs in a skillet over medium heat with the butter. Cook to your desired level of ‘doneness’. I like mine soft.

Heat your tortillas however you like. I generally place them directly over a low gas flame for 20 seconds a side or so. Be careful doing this though! Use tongs and don’t forget about them and have them go up in smoke. If you are not comfortable with this, just heat in a dry skillet over medium heat for about a minute.

Remove the black bean burger, cut in half and chop up a bit. Place half in each burrito. Add scrambled eggs, fire roasted tomatillo and poblano salsa and the sour cream/Greek yogurt. Enjoy!!

 black bean burger in a breakfast burrito

Variations:

Use a different salsa if you like, even <gasp> jarred salsa!!  It will be delicious and I won’t freak out on you, just Denise.

 

Jarred salsa and already made black bean burgers? I’m thinking I may have finally rubbed off on you! ~Denise

Southwestern Black Bean and Corn Salad

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Southwestern Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.

Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour

Ingredients:

2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste

Preparing Southwestern Black Bean and Corn Salad:

Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Important Tips:

Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, try one of these. Melissa’s favorite is Henckles:
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Got Leftovers?:

When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.