13 Bean Chili Recipes

13-BEAN CHICKEN CHILI

Steps:

• soak beans overnight.
• In the morning, drained the beans and put them in the crockpot.
• Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth.
• Add the garlic, onion, peppers, tomato paste, and corn.
• Cover with water--you may need to add water throughout the cooking process.
• Add the dry spices. Start with the minimum, you can always add more!
• Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor.
• After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little.
• Serve with sour cream, corn chips, cornbread, or all by itself!

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

13 BEAN CHILI

Steps:

• Soak beans overnight.
• Simmer beans until tender (approx 3 hours).
• Brown ground beef and drain.
• Add all other ingredients.
• Simmer all together for 1 hour.

BOB'S RED MILL 13 BEAN CHILI

Steps:

• SOAK beans overnight or soften by boiling five minutes and allowing to soak at least one hour. DRAIN and cover with water and SIMMER until tender (about 3 hours).
• Brown ground beef and drain.
• ADD cooked beef and rest of ingredients to cooked bean mix. SIMMER one hour. Makes 4-5 servings. (Nutrition info is for 4 servings.)

THREE BEAN MEXICAN CHILLI

Steps:

• If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
• Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
• Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
• Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
• Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
• Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

THREE BEAN/MIXED BEAN CHILLI

Steps:

• Preheat the oven to 160 degrees
• Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.
• Add the spices and the chilli and stir as the aroma is released.
• Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.
• Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.
• Pop in the oven and cook for 1 1/2 hours. Stir occasionally.
• I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

30-MINUTE THREE-BEAN CHILI

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and squash. Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.

GRANDPA RON'S AWESOME THREE-BEAN CHILI

Steps:

• Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
• Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

THREE BEAN SLOW BURN CHILI

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.