Best 6 Beef Bean Chilli Bowl With Chipotle Yogurt Recipes

CHIPOTLE BEEF AND BEAN CHILI

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
• Add the celery, Poblanos and red bell pepper. Cook for 4-5 minutes or until softened.
• Add the garlic and cook for 1 minute or until fragrant. Set aside.
• Heat a large skillet over medium-high heat. Add the ground chuck, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown well, breaking up the meat as you go until no longer pink. Drain off all excess fat.
• Transfer the browned meat to the Dutch oven. Sprinkle the spices over the meat and stir well.
• Add the beef broth, crushed tomatoes, tomato puree, diced tomatoes with green chiles.
• Measure out approximately 1 cup water and rinse out the cans of tomatoes and add the liquid to the Dutch oven.
• Add the chopped chipotle chiles, the adobo sauce and the beans.
• Bring to a boil, reduce heat to low, partially cover and simmer, stirring occasionally for 1 hour.
• Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed.
• Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.

BEEF & BEAN CHILLI BOWL WITH CHIPOTLE YOGURT

Steps:

• Heat the oil in a frying pan and cook the onion on a medium heat until softened. Add the beef with some black pepper and a little salt, breaking up any lumps with a wooden spoon, and cook until browned. Add the chipotle and Cajun seasoning. Give it a good stir and cook for 1 min more.
• Tip in the beans and tomatoes, then crumble over the stock cube. Add a can of water and simmer for about 20-30 mins, until thickened. Add the chocolate, and stir until melted, then add most of the coriander.
• Serve the chilli in bowls on top of the rice sprinkled with the rest of the coriander, with a dollop of low-fat yogurt, and an extra drizzle of chipotle paste on top.

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SLOW COOKER CHIPOTLE BEEF AND BLACK BEAN CHILI RECIPE - (4.4/5)

Steps:

• 1. Coat the bowl of a slow cooker with nonstick cooking spray. Place onion, garlic, peppers and ground beef in bottom of slow cooker. 2. In a medium bowl, combine tomatoes, chili powder, tomato paste, cumin, oregano, salt and chipotle peppers. Pour over ground beef. 3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking time. 4. Serve with crushed tortilla chips and sour cream, if desired.

BEEF & BLACK BEAN CHILI WITH CHIPOTLE

Steps:

• Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
• Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it's shimmering hot, about 2 minute Add the beef, season with 1/2 teaspoons salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 teaspoons salt, and cook, stirring, until it begins to brown and soften, about 3 minute Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
• Meanwhile, in a small bowl, mix the remaining lime juice and onion. Season generously with salt and pepper. Serve the chili topped with the onion mixture and remaining cilantro.
• serving suggestions:.
• Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.