Indulge in a symphony of flavors with these tantalizing Black Bean and Ancho Chili recipes. Embark on a culinary journey that blends the rich, earthy notes of black beans with the smoky heat of ancho chilies. Discover a world of culinary possibilities, from hearty soups and stews to flavorful salads and tacos. Each recipe is a carefully crafted masterpiece, designed to tantalize your taste buds and leave you craving more. Get ready to explore a delectable array of dishes that showcase the versatility and deliciousness of this dynamic duo.
Here are our top 2 tried and tested recipes!
BLACK BEAN ANCHO CHILI
Steps:
- Make salsa:
- Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
- Make chili:
- In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
- While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
- The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.
ANCHO CHICKEN AND BLACK BEAN CHILI
Steps:
- Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.
Tips:
- To save time, use canned black beans. Just be sure to rinse and drain them before using.
- If you don't have ancho chili powder, you can use a combination of chili powder and cumin.
- To make the soup spicier, add more ancho chili powder or cayenne pepper.
- This soup is also delicious served cold. Just chill it in the refrigerator for at least an hour before serving.
- Garnish the soup with chopped cilantro, sour cream, or avocado slices before serving.
Conclusion:
Black bean ancho chili soup is a delicious, easy-to-make soup that is perfect for a cold winter day. It is also a good source of protein and fiber. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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