Tag Archives: Beans

Black Bean Chili

This is one of my favorite chili recipes.  Another Rachael Ray recipe of course.  This can be  made with or without meat and is great either way.  Watch out, this is spicy!

4 large poblano peppers
2 tablespoons extra-virgin olive oil
1-2 lbs ground chicken or beef
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
1 bottle dark lager beer, such as Negra Modelo
2 15-ounce cans black beans, not drained
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon allspice
1 15-ounce can crushed fire-roasted tomatoes
2 cups beef or vegetable stock
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish

Preheat broiler.  Place the poblano peppers on a baking sheet under the broiler until the skin turns black.  About 10 minutes.  Turn them half way through.

Here is what they look like before and after:

Once they are browned, place them in a bowl and cover it with plastic wrap to cool.  When they are cooled slightly, peel off the skin and roughly chop them.

Heat the olive oil in a large pot over medium-high heat.  Once hot, add the ground chicken.  Cook until browned.  Add the jalapeño, onion and garlic.  Cook until tender, about 6 minutes.  Season with salt and pepper.

Add the beer, scraping up the brown bits that are stuck to the bottom of the pan.  Cook until the liquid is reduced by half, about 5-7 minutes.  Stir in the black beans, chili powder, cumin, allspice, crushed tomatoes, stock and poblanos.

Bring to a bubble, reduce heat and simmer at least 5 minutes.

Serve chili with sour cream and cilantro.

Serves: 6

Southwest Chicken Soup

This soup is my version of a soup that a friend of mine makes.  It is seriously the best soup I have ever made!  I really think it could have used some avocado on top though.  Maybe next time I will add that.  I’m sure I will be making this many more times.  I hope you make this soup and enjoy it too!

1-2 Tablespoons Extra-Virgin Olive Oil
1½ lbs Chicken Breasts, Cut Into Bite Sized Pieces
1 Medium Zucchini, Chopped
6 Cups Chicken Stock
1 (11 oz) Can Mexicorn
1 (14.5 oz) Can Diced Tomatoes
1 (14.5 oz) Can Diced Tomatoes With Green Chilies
1 (15.5) oz Can Chili Beans
1 (6.5 oz) Can Sliced Black Olives, Drained
1 Cup Brown Rice
Salt & Pepper
2 Tablespoons Chili Powder
1 teaspoon Paprika
½ teaspoon Cumin
¼ teaspoon Crushed Red Pepper
1 teaspoon Poultry Seasoning
1 teaspoon Garlic Powder

For Toppings –
Sour Cream
Shredded Cheddar Cheese
Tortilla Chips
Chopped Avocado
Sliced Green Onions

Heat the olive oil in a large soup pot over medium-high heat.

Add the chicken, cooking until browned.  Add the zucchini and cook until softened, 2-3 minutes.

Stir in the chicken stock, Mexicorn, both cans of diced tomatoes, beans, olives, rice, salt, pepper, chili powder, paprika, cumin, crushed red pepper, poultry seasoning and garlic powder.  Bring to a boil.  Reduce heat to medium-low, cover and simmer until rice is cooked, abut 45 minutes.

Serve with the toppings.

Serves: 6

Red Beans & Rice

I made this meal for our Tuesday Bible study group and we ended up eating all of it!  This is one of my favorite meals.  It usually makes lots of leftovers when I make it for just me and Robbie.  This one is another recipe from Rachael Ray.  Super easy to make too!

2 tablespoons Extra-Virgin Olive Oil
14oz ring andouille sausage, sliced on the bias
1/2 cup orzo pasta
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
3 ribs celery, finely chopped
1 large red bell pepper, chopped
1 bay leaf
2 Tbsp hot sauce
1 Tbsp Worcestershire sauce
1 tsp ground thyme
1 14-ounce can red kidney beans
1 cup long grain white rice
Salt and ground black pepper
1 quart chicken stock
4 green onions, sliced

Heat olive oil in a large saucepan.  Brown the sausage for 5-6 minutes and remove with a slotted spoon to a plate.  Add the orzo to the saucepan and cook for a couple minutes to brown.  Stir in the onion, garlic, celery, bell pepper and bay leaf.  Cook until veggies start to soften, about 5 minutes.  Add hot sauce, Worcestershire sauce, thyme, kidney beans, rice, reserved sausage and season with salt and pepper.  Stir in chicken stock and 2 cups of water.  Bring to a bubble, reduce heat to medium and simmer until rice is cooked, about 18 minutes.

Remove bay leaf and garnish with green onions.

Makes 6 servings.