How To make Black Bean Chili with Toasted Spice Seasoning

Healthy Black Bean Soup | Jamie Oliver

Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.

For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:

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Full Recipe :

For more healthy recipe ideas make sure you check out Jamie’s Super Food book: and visit jamieoliver.com/christmas for more inspiration.

Links from the video:
Chicken Curry |
One Pot Chilli |

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Fire beans (BRINGING SEXY BEANS E1)

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***RECIPE, SERVES FOUR***

1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)

Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly.

If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.

Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.

To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.

Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.

If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.

Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).

Serve over rice.

Rach's Rich and Flavorful Poblano-Black Bean Chili

Watch Rachael show you how to make her roasted poblano, black bean + hominy chili; it's super-easy to make, richly flavored and vegetarian!

Carnivorous Chili & Vegetarian Chili | Basics with Babish

Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.

This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.

This video is sponsored by Bounty Paper Towels.

Recipe:

Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish

+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu

+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish

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How to Make the Absolute Best Ground Beef Chili

Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili.

Get the recipe for Ground Beef Chili:
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