Baked Bean Chili Recipes

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CHILI WITH BAKED BEANS



Chili with Baked Beans image

Leftover baked beans are the key to this thick and hearty chili from Marcy Cella of L'Anse, Michigan. She simmers them with just a few ingredients and a generous amount of chili powder to create this sweet and spicy mixture.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 cups water
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
3 cups Stovetop Baked Beans
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 teaspoons chili powder
Salt and pepper to taste

Steps:

  • In a large saucepan, combine the water, onion, celery and carrot. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.

Nutrition Facts :

BAKED BEAN CHILI



Baked Bean Chili image

Found this one on the internet and it caught my eye. I love chili and never have tried baked beans in it. I hope to make it this week.

Provided by jovigirl

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 cup chopped onion
3 garlic cloves, finely chopped
8 ounces sausage, cooked, crumbled and drained
8 ounces ground beef, cooked and drained
1 (16 ounce) can pork and beans
1 (10 3/4 ounce) can condensed tomato soup
1 cup beef broth
1 (4 ounce) can diced green chilies
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro (optional)

Steps:

  • Heat oil in large saucepan; add onion and garlic. Cook for 5 minutes.
  • Add sausage, beef, beans, soup, broth, chiles, chili powder and cumin.
  • Bring to a boil; reduce heat to low.
  • Cook for 15 minutes.
  • Season with salt and ground black pepper. Garnish with cilantro, if desired.

Nutrition Facts : Calories 542.7, Fat 31.3, SaturatedFat 10.3, Cholesterol 80, Sodium 1997.3, Carbohydrate 42.6, Fiber 9.3, Sugar 8.1, Protein 26.5

BAKED BEAN CHILI



Baked Bean Chili image

Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 24 servings.

Number Of Ingredients 6

2 pounds ground beef
3 cans (28 ounces each) baked beans
1 can (46 ounces) tomato juice
1 can (11-1/2 ounces) V8 juice
1 envelope chili seasoning
Optional: Sour cream, shredded cheddar cheese and sliced jalapenos

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. If desired, serve with sour cream, cheese and jalapenos.

Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 721mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 6g fiber), Protein 13g protein.

BAKED BEAN CHILI



Baked Bean Chili image

Provided by Laura

Number Of Ingredients 7

1 lb. ground beef
1/2 onion, diced
1 (28 oz) can Bush's Bold & Spicy Baked Beans
1 (16 oz) can Bush's Red Chili Beans in mild sauce
1 (14.5 oz) can petite diced tomatoes
1 (8 oz) can tomato sauce
1/2 tsp cumin

Steps:

  • In a soup pot, brown ground beef with diced onion until beef is fully cooked. Drain off any excess grease.
  • Add in the remaining ingredients and cook until heated through, about 5 minutes. Serves 6-8.

COWBOY CHILI AND BAKED BEAN POT



Cowboy Chili and Baked Bean Pot image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping

Steps:

  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
  • Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
  • Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

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

CHILI BAKED BEANS



Chili Baked Beans image

This is a recipe that I got from my husbands cousins. Uncle George and his family would invite us up every year to what was back then the Playboy Club in Lake Geneva Wi. The family would cook up a storm and George was always manning the Grill, Ribs, Hot Links, Chicken, Corn and of course........Chili Baked Beans. These have become a favorite of our family. Hope you enjoy!

Provided by Kasia3

Categories     Beans

Time 26m

Yield 20 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 tablespoon chili powder
1 cup dark molasses
2 (3 lb) cans baked beans
1 large onion
1 cup barbecue sauce
1 cup brown sugar

Steps:

  • Brown meat and drain.
  • Cut onion into rings.
  • Add spices and onion.
  • Stir in 1/2 bottle of molasses and brown sugar.
  • Add Baked Beans, BBQ Sauce -- we like Sweet Baby Rays.
  • Bake for 1-1.5 hours at 350.

Nutrition Facts : Calories 339.1, Fat 7.4, SaturatedFat 2.8, Cholesterol 30.8, Sodium 619, Carbohydrate 57.6, Fiber 5.9, Sugar 34.5, Protein 15.1

BAKED BEAN CHILLI



Baked Bean Chilli image

A really quick and easy meal, proper comfort food for a cold evening.

Provided by marieheinsen

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a large frying pan. Fry the mince and the onion over a medium to high heat until browned
  • Add the chilli and spice powder and stir
  • Add the baked beans and simmer for approx 10-15min until the onion is soft.
  • Season with salt & pepper to taste. Serve with boiled rice or in a wrap.

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

CHILI WITH CHICKEN AND BEANS



Chili with Chicken and Beans image

If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 tablespoon olive oil
3 teaspoons whole cumin seed
2 medium onions, finely chopped (about 3 cups)
5 garlic cloves, roughly chopped
1 green bell pepper, finely chopped
2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
One 28-ounce can chopped tomatoes with their juice
One 4-ounce can green chiles, finely chopped
2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 teaspoon coarse salt
4 cups canned kidney beans, drained and rinsed
Freshly ground black pepper
2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)

Steps:

  • In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
  • Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
  • Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
  • Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g

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