Easy Chili Beans Recipe Recipe For Potato

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EASY CHILLI BEANS



Easy Chilli Beans image

This is a fantastic recipe - one of my favorites. It's quick and easy to make, low in fat and it tastes delicious! Great for people on the go (or singletons like myself!) - it makes heaps and stores well in the fridge or freezer, so you can whip it out and chuck it in the microwave whenever. Try using as a topping on a baked potato or nachos, and add some cheese or sour cream for

Provided by Tennille

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 teaspoon olive oil
1 large onion, chopped
2 cans red kidney beans, drained
1 can chopped tomato
1/2 cup tomato paste
1/4-1/2 cup water (optional)
1 tablespoon golden syrup
1/2 teaspoon oregano
1 pinch paprika
salt and pepper
chili pepper

Steps:

  • Heat oil in pan.
  • Add onion and cook on medium heat until softened.
  • Add the kidney beans and tomatoes, then stir in the rest of the ingredients.
  • Bring to a slight boil.
  • Simmer for approx 20 minutes (longer if you like), stirring occasionally.
  • Serve with rice.

POTATOES WITH CHILLI BEANS



Potatoes with Chilli Beans image

Good comfort food. Have served this to people who like their food plain and not that "vege stuff" and they enjoyed.

Provided by Sueie

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium potatoes, cut in thick chunks and parboiled until barely tender
3 spring onions, sliced
1 teaspoon chili, minced
2 cloves garlic, crushed
1 (400 g) can kidney beans, drained
2 teaspoons soy sauce
2 teaspoons chopped fresh coriander
sesame seeds, to serve

Steps:

  • In a large pan stir fry the onions and chill in the oil for about 1 minute then add the garlic and fry for a few seconds longer.
  • Add the potatoes, stirring well, then the beans and finally the soy sauce.
  • Season to taste and cook the vegetables until they are well heated through.
  • Sprinkle with sesame seeds and coriander to serve.

Nutrition Facts : Calories 255.2, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 485.4, Carbohydrate 53.4, Fiber 9.4, Sugar 3.9, Protein 10.2

POTATO-BAR CHILI



Potato-Bar Chili image

Everyone will love this mild chili, especially when topping a baked potato. This thick, hearty sauce really does eat like a meal! -Alcy Thorne, Los Molinois, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 10

1-1/2 pounds ground beef
2 medium onions, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
2 tablespoons sugar
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Baked potatoes

Steps:

  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.

EASY HOMEMADE CHILI



Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  • Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

EASY VEGAN CHILI



Easy Vegan Chili image

I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.

Provided by ortmannnicole888

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 53m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large baking potato, peeled and cut into 1/2-inch cubes
1 cup dry red lentils
4 cups vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
4 cups tomato puree
1 tablespoon ground sweet paprika
1 teaspoon spicy chili powder
salt and freshly cracked black pepper to taste
1 pinch white sugar
1 bunch fresh chives, chopped

Steps:

  • Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
  • Divide chili among 4 bowls and sprinkle with chives.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 89.7 g, Fat 9.4 g, Fiber 27 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 905.7 mg, Sugar 15.6 g

EASY CHILI



Easy Chili image

This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, but for those who like cheese, you can serve it topped with cheese, with crackers on the side.

Provided by Granny

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Yield 8

Number Of Ingredients 11

1 onion, chopped
5 cloves crushed garlic
1 stalk celery, chopped
1 tablespoon olive oil
8 ounces textured vegetable protein
4 (16 ounce) cans chili beans
1 (14.5 ounce) can stewed tomatoes
4 cups water
2 tablespoons brown sugar
salt and pepper to taste
2 teaspoons chili powder

Steps:

  • In a large saucepan saute onion, garlic, celery and olive oil until onions are soft.
  • Add to saucepan textured vegetable protein, chili beans, tomatoes, water, sugar, salt and pepper, and chili powder. Stir occasionally, let simmer for 30 minutes. The textured vegetable protein will expand when added to liquid.

Nutrition Facts : Calories 339 calories, Carbohydrate 50.9 g, Cholesterol 0.9 mg, Fat 4.6 g, Fiber 13.1 g, Protein 35.9 g, SaturatedFat 0.4 g, Sodium 1420.3 mg, Sugar 12.8 g

BLACK BEAN POTATO CHILI



Black Bean Potato Chili image

Although I was always interested in cooking, I never got a chance to do much of it until I got married. I used to only rely on cookbooks, but over time, I became more confident and started creating my own recipes. This is one I'm especially proud of. - Giovanna Garver, Paonia, Colorado

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound dried black beans
6 cups water
1 can (28 ounces) diced tomatoes, undrained
1 pound ground beef, cooked and drained
4 medium potatoes, peeled and cubed
2 medium onions, chopped
1 can (16 ounces) enchilada sauce
1 envelope chili seasoning
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder

Steps:

  • Place the beans in a soup kettle or Dutch oven; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. Drain and discard liquid. , Add 6 cups water to the beans; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are almost tender. Add remaining ingredients. Cover and simmer for 1 hour or until soup reaches desired consistency.

Nutrition Facts :

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