Prep 15 mins
Cook 1 hr
This recipe is a keeper because it's different than other chile recipes, it's VERY easy and VERY healthy, and everyone loves it.
- 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) canssouthwestern 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
- Saute onion and garlic in olive oil.
- Add jalapeno pepper, if desired; this chile is spicy enough for most people without the jalapeno.
- Combine all ingredients, except the cilantro, in a pot or crockpot.
- Cook on low heat until the chile is warmed through.
- Add cilantro about 15 minutes before serving.
- Leftovers can be frozen and reheated later.
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!
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.