Black Bean Chile

Chef #187207's Note:

This recipe is a keeper because it's different than other chile recipes, it's VERY easy and VERY healthy, and everyone loves it.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 jalapeno pepper, chopped (optional)
• 1 cup fresh cilantro, chopped
• 5 (14 1/2 ounce) cans southwestern tomatoes and green chilies
• 2 (14 1/2 ounce) cans black beans
• 1 (7 ounce) can diced green chilies
• 1 teaspoon oregano
• 1 teaspoon cumin

Directions:

1. Saute onion and garlic in olive oil.
2. Add jalapeno pepper, if desired; this chile is spicy enough for most people without the jalapeno.
3. Combine all ingredients, except the cilantro, in a pot or crockpot.
4. Cook on low heat until the chile is warmed through.
5. Add cilantro about 15 minutes before serving.
6. Leftovers can be frozen and reheated later.

Reviews

[Susie D]

I prepared this as a side dish to Garlic Beef Enchiladas #18387 so altered the recipe slightly. I had black beans in the freezer & used them. The difference was I only added 1 can of rotel tomatoes instead of the 5 called for in the recipe. I also decreased the cilantro to 1/2 cup. I really liked this recipe & will use it again to serve with Tex-Mex food as an alternative to refried beans. Thank you for sharing your recipe!

[ATM 67]

I made this recipe with dried black beans, fresh tomatoes and serrano peppers, dried oregano and minced garlic from a jar. I cooked the beans in water and salt only and measured out one quart of drained beans (holding the fluid in reserve), a half-gallon of diced tomatoes and five finely chopped serrano peppers. After adding the beans to the pot, I added just enough of the reserved liquid to cover them, and then added everything else, except the cilantro. Being a huge fan of cumin, I bumped the measure up to ¼ cup. Unfortunately, I wasn’t thinking and on first glance, it seemed I didn’t have enough fluid in my pot, so I added about another 12 ounces of water. It would seem I forgot that the fresh tomatoes would cook out enough water to cover all the ingredients. Since my veggies were fresh and not canned, I lengthened the cooking time as well. This also helped me cook out the extra water. I would also caution that five Serrano peppers is probably too much for most people. Three peppers would probably be a good number to start with. Nonetheless, this is an outstanding dish. In a semi-celebration of my omnivorous roots, I garnished mine with shredded cheese, onion and cilantro. The garnish notwithstanding, I never knew that vegan food could be good, especially not this good.