Mixed Bean Chili Recipes

SIX-BEAN CHILI

Steps:

• In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

5-BEAN CHILI

Steps:

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

MIXED-BEAN CHILLI WITH WEDGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
• Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.

THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN

Steps:

• Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
• . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
• Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
• Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

MIXED BEAN CHILI

Steps:

• Soak the dried beans overnight.
• heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
• Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
• Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
• Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
• About 20 minutes before serving, add the chopped yellow pepper and stir.
• Season with salt and pepper and stir in the sugar.
• Serve immediately.

MIXED BEAN CHILI FROM BONNIE STERN

Steps:

• 1. Heat oil in large pot or dutch oven. Add onions and garlic and cook gently for 5 minutes until tender and fragrant. Add ground beef and cook until no longer pink over medium heat. Add chili powder, cumin, paprika and oregano. Cook for about 30 seconds until well combined. Stir in tomatoes, chipotles and adobo sauce. Cook for 10 minutes. 2. Drain and rinse beans and add to sauce mixture. Add water if necessary. 3. Cook, covered, for 1 to 2 hours, until beans are tender and mixture is quite thick. Uncover if necessary to reduce liquid. Add pepper, salt and cilantro. Season to taste. (This is assuming you used dried beans. 1 hour is probably long enough, but I usually cook it longer. You can also add more of the spices I think.)

THREE BEAN/MIXED BEAN CHILLI

Steps:

• Preheat the oven to 160 degrees
• Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.
• Add the spices and the chilli and stir as the aroma is released.
• Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.
• Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.
• Pop in the oven and cook for 1 1/2 hours. Stir occasionally.
• I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.

BEEF AND MIXED BEAN CHILI

Steps:

• Heat oil in large Dutch oven over medium heat. Add onions, peppers and 1/2 tsp salt. Saute until vegetables are softened, stirring occasionally, about 8 min. Add spices, garlic and chipotles. Continue cooking for 3-4 minutes. Add ground beef, and increase heat to med-high, being careful not to scorch the spices. When beef is no longer pink, stir in the beans, tomatoes, broth, oregano, bay leaf and 1/2 tsp. salt. Bring to a simmer, lower heat and cover for 45 min. Remove the lid and continue to simmer until the beef is tender and sauce has reached the desired consistency, about 45 min. more. Season with additional salt and pepper to taste. Before serving, remove bay leaf and chipotles, if desired. Garnish to taste with condiments suggested above.

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

SPICY MIXED BEAN CHILI

Steps:

• Soak the beans overnight.
• Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
• Taste before adding more salt or chili.