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October 26, 2013

The Saturday Simmer: Black bean chili recipes

Pumpkin black bean chicken chili in the slow cooker, from Eat at Home.

There are two kinds of people in the world: those who believe in beans in their chili, and those who believe that chili should be meat and peppers and nothing else. I'm a beans-in-chili girl, and my bean of choice is the black bean. When I have downtime in the kitchen, I cook two pounds of dry black beans in the slow cooker (18 hours on low, water to cover by a couple of inches, no pre-soaking necessary), and I freeze them in smaller portions for chili, stew or soup. Canned black beans work well in chili, too, which makes recipes like this scrumptious pumpkin black bean chicken chili from Eat at Home so easy. And pumpkin -- what could be more seasonal?

These black bean chili recipes caught my eye this week:

Black bean chili with chocolate and coconut, from Gimme Some Oven

Black bean, sweet potato, and quinoa chili, from The Kitchn

Black bean and beef chili with cilantro, lime, and avocado salsa, from Kalyn's Kitchen

Pumpkin black bean chicken chili in the slow cooker, from Eat at Home

Slow cooker black bean lamb chili, from Eclectic Recipes

Smoky turkey, black bean and corn chili, from The Perfect Pantry

Black bean and espresso chili, from The Kitchen Sink Recipes

Black bean chili with mushrooms and toasted spices, from Lisa's Kitchen

Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.

[All photos used with permission.]


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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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