Hearty Five Bean Chili Recipes

5 BEAN CHILI

5 Bean Chili image

Provided by Sandra Lee

Time 8h10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

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.

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

Ingredients

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

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )

Provided by Grete

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

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

Ingredients

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

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