Saturday, February 27, 2010

Black Bean Chipotle Chili

Black Bean Chipotle Chili ButterYumBlack Bean Chipotle Chili
(pronounced chi-pote-lay)
recipe below

Made with either ground turkey or beef, this simple to prepare chili has the most wonderful smoky flavor. The recipe as written will give a gentle kick, but you can certainly adjust the heat accordingly.
Very satisfying!


Start by sauteing a diced onion in a little oil.


When the onions start to look translucent, it's time to add the minced garlic.


Saute a few minutes longer until the heavenly aroma from the onions and garlic drives you crazy!


Now we add the ground turkey or beef. Today I'm using beef.


Season with salt and pepper and brown the meat until cooked through.


I'm using lean ground beef, but there still a bit of fat in the pan after the meat is cooked. I like to dab the excess fat from the pan with a paper towel before proceeding.


Okay, now it's time to add more flavor. You'll need some cumin, chili powder, and just one chipotle pepper packed in adobo sauce.


When it comes to peppers, they say the heat is in the seeds. Since I'll be feeding this to the kids, I scraped the seeds out of my chipotle pepper before I minced it.


Black Bean Chipotle Chili ButterYumAdd the minced chipotle, cumin, and chili powder to the ground turkey or beef. Cook for a minute or two before adding the chicken stock, beans, tomatoes, corn, parsley, and chipotle flavored tabasco. Simmer until heated through.


Black Bean Chipotle Chili ButterYumServe with your favorite toppings.
Enjoy!




Black Bean Chili with Chipotle
serves 8

1 pound ground turkey or lean beef
1 medium onion, diced
2 cloves garlic, minced
1 canned chipotle pepper, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
14 ounces chicken broth
(2) 16 ounce cans black beans, one drained, one with the juice
16 ounce can kidney beans, drained
(2) 14.5 ounce cans diced or crushed tomatoes
16 ounces frozen corn (canned will work in a pinch, drain)
several dashes of Chipotle Tabasco

Saute onions until translucent; add garlic and saute for a few minutes until fragrant. Add ground turkey or beef, brown until completely cooked through. Stir in the chili powder, cumin, salt and pepper; saute for a few minutes. Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through. Serve with your favorite toppings - sour cream, cilantro, cheese, olives, etc.

Note - leftover canned chipotles can be chopped up and frozen with the adobo sauce that they're packed in. Just portion them into ice cube trays and pop a cube into your next batch of chili, soup, or stew.

Leftovers can be frozen and reheated in a crock pot on low for 4 hours.

22 comments:

  1. Hi Particia! You beat me to a post on chipotle. Good for you. This looks great and the photos are super.

    Did you get buried again with this last snow storm?

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  2. Mmmm, you had me with that first pic! Haven't done chili in a while and this looks so good. Thanks!
    xoxo Pattie

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  3. This looks so good! I've always wanted to cook something with the canned chipotles, but I just never knew what to do with them. Now I do!

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  4. Thanks for asking Kathleen - thankfully the last snow storm to hit the east coast passed us by. I was very relieved... we've gotten just about as much snow as I think I can handle.

    :)
    ButterYum

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  5. Patricia,
    I think that I will try that recipe out tomorrow. Something to warm the cockles of the heart.
    Darlene

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  6. this looks amazing! nothing like a great bowl of chili when it's cold outside! or in my case, rainy. hehe.

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  7. I`ll try this definetely, looks so yummi:) Thank you for the recipe:)

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  8. Looks yummy! You're so healthy..dabbing away the excess oil! :)

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  9. That looks delicious. Perfect for this kind of weather. Hubby just made some last Thu with chicken breast.

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  10. Oh how I would like a bowl right now! Think I could make it veg style? I think it would work.

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  11. It looks delicious Patricia. I love sour cream on my chili!

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  12. This sounds so very very good. I love the the smokiness of chipotles! Wonderful recipe.
    Yvonne

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  13. thanks for posting your recipe- do you freeze the remaining contents of the adobo??? We like chipotle around my house. great pics you have.

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  14. Hi Alecia - Yes I do. I freeze them in an ice cube tray, then wrap each in plastic wrap and store them in a freezer bag. Works like a charm! I'll add a photo soon.

    :)
    ButterYum

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  15. This looks heartwarming and satisfying. You have the most wonderful step-by-steps!

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  16. That looks sooo good. I just recently found the Chipotle pepper in adobo sause at the supermarket. Don't know why I haven't ever noticed them before...but I LOVE them. Thanks for posting this recipe!!

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  17. i just love anything with that smokey chipotle flavor...looks tasty and waist friendly to...bonus

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  18. Hi,
    Nice recipe posted here.. I like the combination of Black Bean Chipotle Chili ...Really looking delicious..Thanks for posting...Keep sharing..

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  19. made this today....browned the beef with onions and garlic then threw it in the crockpot with all the other ingredients....except for the corn, which I added during the last hour of cooking. I set it on low for 8 hours. I did add an additional 1/2 TBSP of chili powder and used regular hot pepper sauce instead of chipotle. This chili was FANTASTIC!!!! We will enjoy it for the next several days :) Also, for anyone on WW...this is five points per cup!!! Thank you SO much. btw...I also adore your tomato sauce recipe and make it often! Blessings~~angela

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    1. Thanks Angela - you just made my day :).

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