5 Bean Chili Recipes

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FIVE-BEAN CHILLI



Five-bean chilli image

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 14

1½ tbsp rapeseed oil
1 onion , sliced
2 peppers , sliced
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp hot smoked paprika
400g can chopped tomatoes
400g can mixed beans , drained
400g can black beans , drained
pinch of sugar
250g brown rice
½ small bunch coriander , chopped
soured cream or guacamole, to serve (optional)

Steps:

  • Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
  • Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium

5-BEAN CHILI



5-Bean Chili image

From BHG. A very well seasoned but not necessarily hot chili. Add cayenne or hot sauce or both if you want a hotter chili.

Provided by ratherbeswimmin

Categories     Black Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 onion, chopped
2 (14 1/2 ounce) cans whole tomatoes, undrained
1 (16 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (16 ounce) can white kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
1/2 cup ketchup
2 bay leaves
3 tablespoons chili powder
1 teaspoon balsamic vinegar
1/2 teaspoon pepper

Steps:

  • Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
  • Add tomatoes and remaining ingredients.
  • Bring to a boil, cover and reduce heat; simmer 1 hour.
  • Remove bay leaves and serve.
  • **Addwater if needed for desired consistency.

Nutrition Facts : Calories 755, Fat 14.4, SaturatedFat 5.1, Cholesterol 51.4, Sodium 933.6, Carbohydrate 110.6, Fiber 30.1, Sugar 11.8, Protein 50.4

5 BEAN CHILI



5 Bean Chili image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Steps:

  • In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
  • Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
  • Ladle into bowls and serve with your favorite chili fixings.

EASY 5 BEAN CHILI



Easy 5 Bean Chili image

Make and share this Easy 5 Bean Chili recipe from Food.com.

Provided by FarahC

Categories     Beans

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 16

1 lb ground beef or 1 lb turkey
1 teaspoon ground cumin
3 teaspoons chili seasoning mix
1 (28 ounce) can crushed tomatoes with juice
1 (12 ounce) can tomato puree
1 large onion, diced
1 green pepper, diced
3 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 (15 ounce) can kidney beans (with juice)
1 (15 ounce) can pinto beans (with juice)
1 (15 ounce) can chili beans (with juices)
1 (15 ounce) can red kidney beans (with juice)
1 cup refried beans
1 cup sour cream (optional)
1 cup shredded colby (optional)

Steps:

  • In a large skillet brown your ground beef or turkey.Drain,and set aside.
  • Saute onion,with pepper in olive oil.Set aside.
  • In a large pot,dump in all of your ingredients into pot,simmer on medium together for 1/2 hour.Garnish with cheese and sour cream.You can also serve with rice and chips and guac.

Nutrition Facts : Calories 344.5, Fat 10.3, SaturatedFat 3, Cholesterol 27.4, Sodium 430.7, Carbohydrate 44.2, Fiber 12.1, Sugar 5.5, Protein 20.7

BEAN & PEPPER CHILLI



Bean & pepper chilli image

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
350g pepper , deseeded and sliced
1 tbsp ground cumin
1-3 tsp chilli powder , depending on how hot you want your chilli to be
1 tbsp sweet smoked paprika
400g can kidney bean in chilli sauce
400g can mixed bean , drained
400g can chopped tomato
rice , to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
  • Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

5 BEAN CHILI RECIPE



5 Bean Chili Recipe image

Provided by SoCalPastryChef

Number Of Ingredients 13

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Steps:

  • Directions In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker. Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours. Ladle into bowls and serve with your favorite chili fixings.

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

PRESSURE-COOKER FIVE-BEAN CHILI



Pressure-Cooker Five-Bean Chili image

A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

2 pounds ground beef
1 carton (32 ounces) beef broth
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 small onion, chopped
1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans
1 tablespoon paprika
2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese and sliced jalapeno

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.

Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges

FIVE BEAN CASSEROLE



Five Bean Casserole image

This is a sweet and sour casserole with bacon and beans.

Provided by Joan

Categories     Side Dish     Casseroles

Time 2h40m

Yield 12

Number Of Ingredients 12

½ pound bacon
2 cups chopped onion
½ cup packed brown sugar
1 teaspoon mustard powder
½ teaspoon garlic powder
1 teaspoon salt
½ cup cider vinegar
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (28 ounce) can baked beans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
  • In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 45.9 g, Cholesterol 6.9 mg, Fat 3.4 g, Fiber 9.1 g, Protein 12.2 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15.6 g

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