GREEN BEAN CHILI
When folks hear this recipe's name, they're certainly skeptical. But after one taste, they're asking for the recipe! This chili is especially nice for those who don't care for kidney beans found in most recipes. - Barbara Scott, Midland, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.
Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein.
GREEN BEAN CHILI (LOW FAT AND LOW CALORIE)
This is awesome! I don't like the texture of kidney beans or other beans so I use green beans. My mom ate this all of the time when she was on weight watchers.
Provided by Sarafina
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown all together 1st 6 ingredients.
- In a crockpot put in all of the other ingredients stir well.
- Add ground beef mixture.
- Cook on low in crockpot for 2 hours.
Nutrition Facts : Calories 174.7, Fat 4.6, SaturatedFat 1.5, Cholesterol 35.6, Sodium 1921.9, Carbohydrate 19.7, Fiber 6.1, Sugar 9.1, Protein 17.5
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS
Steps:
- Chili:
- Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
- Cheesy Corn Fritters:
- Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.*
- *Note: Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.
GRANDPA RON'S AWESOME THREE-BEAN CHILI
I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.
Provided by Ron
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 16
Number Of Ingredients 19
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.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
GREEN CHILI WITH WHITE BEANS (AKA, WHITE BEAN CHICKEN CHILI)
This recipe is a combination of several White Bean Chicken Chili recipes with my own personal adaptations. The chili ends up looking like Green Chili with White Beans.
Provided by HearthBeats
Categories < 4 Hours
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Sauté onion, garlic and peppers with olive oil.
- Poach boneless skinless chicken breast in chicken broth. Remove from broth, let cool and dice.
- Add chicken, chicken broth, beans, corn, onion, garlic & pepper mixture and seasonings to crock pot.
- Cook in crock pot on high for at least 2 hours.
- Serve garnished with a spoon of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoon of tomatilla salsa (best made from fresh tomatilla's, with jalapeno, red onion, cilantro and lime juice - but in a pinch I like to have a small can of Herdez Salsa Verde on hand), and a sprinkle of fresh chopped cilantro.
- For those who dare add any more Fat & Cholesterol, add a sprinkle of shredded cheese such as Monterey Jack or Cheddar - a little crumbled Queso Blanco, or Queso Fresco would be nice too.
- Pairs well with cornbread.
Nutrition Facts : Calories 269.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 8.6, Sodium 234.9, Carbohydrate 47.5, Fiber 13.4, Sugar 3.1, Protein 18.1
THREE-BEAN VEGETARIAN CHILI
Hearty, meatless chili with plenty of veggies.
Provided by ChefBillT
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g
BLACK BEAN CHILI
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
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
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5/5 (8)Total Time 15 minsCategory Side DishCalories 240 per serving
- Boil the beans in some salted water for up to 5 mins depending on their size until cooked but not over done.
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- Partially cooking the green beans either one of two ways: blanching or steaming. To Blanch: Bring a pot of water to a boil; then drop in the green beans. Allow to cook 1-2 minutes; then remove them with a slotted spoon or drain them in a colander and rinse under cold water to stop them from cooking. To Steam: Add water to the bottom of a double boiler; then add the green beans to the top perforated portion. Put the lid on the pot and bring the water to a boil. Once the water is boiling, allow the beans to steam 1-2 minutes until they turn a bright green; then remove from the heat and run under cold water to stop them from cooking.
- Add the green beans and scallions along with the prepared sauce and cook for 3-4 minutes until the sauce thickens and the green beans are coated. Remove the green beans, place them in a serving bowl and garnish with extra red pepper flakes, if desired.
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5/5 (2)Total Time 35 minsServings 6
- Combine the onion and ground beef in a large Dutch oven or heavy bottomed pot over medium heat. Sprinkle with salt and pepper. Cook until no pink remains. Drain the excess fat.
- Add the brown sugar, flour, chili powder, tomatoes, tomato juice, and green beans. Stir until well combined. Bring the mixture to a boil, stirring often.
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