Chunky Two-Bean Chili
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 91.21
- Health score: 82.00
- Weight Watcher points: 18.00
Summary
If you want to add more American recipes to your recipe box, Chunky Two-Bean Chili might be a recipe you should try. This recipe makes 6 servings with 637 calories, 23g of protein, and 26g of fat each. For $2.13 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It works best as a main course, and is done in roughly 45 minutes. Head to the store and pick up tomatillos, garlic cloves, flour tortillas, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. If you like this recipe, take a look at these similar recipes: Chunky No Bean Chili, Chunky Two-Bean and Beef Chili, and Chunky Chili.
Ingredients
avocado6 servings
bay leaf1
bittersweet chocolate chips0.5 cup
black beans1 cup- black beans6 servings
kidney beans15 oz
canned tomatoes28 oz
chili6 servings
chili powder2 teaspoons
flour tortillas6 servings
cilantro6 servings
garlic cloves2
ground coriander1 teaspoon
ground cumin2 teaspoons
ground pepper0.5 teaspoon
monterey jack cheese6 servings
olive oil1 tablespoon
oregano1 teaspoon
bell pepper1
sea salt1 teaspoon
shallot1 large
cream6 servings
tomatillos4
water6 cups
Instructions
Step 1
Rinse and drain black beans and discard any rocks or funky-looking (discolored, wrinkly) beans.In heavy soup pot, combine black beans, 6 cups of water, salt and bay leaf.Bring to a boil.Reduce heat and simmer, partially covered, until beans are tender, about 1 hours.Keep an eye on the water, and add more if needed, 1 cup at a time. Beans should have some liquid remaining, but they should not be overly soupy.When beans are almost done, prepare the vegetables.In large saucepan, heat the olive oil and saut the shallot, garlic, red pepper, and tomatillos until tender, 10-15 minutes.When beans are completely tender, remove the bay leaf, and add the sauted vegetables and any remaining oil, the salt, pepper, spices, kidney beans, crushed tomatoes, and chocolate chips.Bring chili to a boil.Reduce heat and simmer, uncovered, until chili thickens and flavors meld, about 30 minutes.Stir occasionally.
Step 2
Remove pot from heat and let chili cool for about 20 minutes before pureeing two cups in blender. If you try to puree hot liquid in a blender, the people who move into your house after you will inherit the splatter, and they will curse you.Return pureed chili to pot and mix through.Taste, and add salt and pepper if needed.
Step 3
Heat through until warm, about 5 minutes.Ladle into bowls and heap on whichever garnishes speak to you.
Categories
Cuisines: American
Dish Types: soup, lunch, main course, main dish, dinner
Occasions: super bowl