Red Bean Chili Recipes

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VEGETARIAN RED BEAN CHILI



Vegetarian Red Bean Chili image

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

RED BEAN CHILI



Red Bean Chili image

Make plans to make Red Bean Chili. With garlic, chili powder, ground cumin and chopped cilantro, this Red Bean Chili is a must when the weather is cools.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings, about 1 cup each

Number Of Ingredients 13

1/2 lb. lean ground beef
1 tsp. adobo seasoning with pepper
1 Tbsp. extra virgin olive oil
1 onion, chopped
1/2 cup chopped green peppers
1 tsp. minced garlic
1 Tbsp. chili powder
1 tsp. ground cumin
2 Tbsp. tomato paste
1 Tbsp. chopped fresh cilantro
1 can (15.5 oz.) small red beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 cup KRAFT Shredded Mild Cheddar Cheese

Steps:

  • Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
  • Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 9 g, Sugar 5 g, Protein 22 g

RED BEAN CHILI



Red Bean Chili image

From Taste of the Caribbean. A flavorful meatless chili. I've added some more tomatoes to the original recipe - it was quite thick as written - but of course if that's the way you like it, just use 14 oz of chopped tomatoes.

Provided by pattikay in L.A.

Categories     Lentil

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons vegetable oil
1 onion, chopped
28 ounces crushed tomatoes
14 ounces diced tomatoes (with jalapenos if you like it spicy)
2 garlic cloves, crushed
1 1/4 cups white wine
1 1/4 cups vegetable stock
1 cup red lentil
1 teaspoon dried thyme
2 teaspoons cumin
1 tablespoon chili powder
3 tablespoons soy sauce
1/2 hot chili pepper, seeded and chopped
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon clove
1 tablespoon oyster sauce
1 (16 ounce) can kidney beans
1 cup corn
2 teaspoons sugar
salt

Steps:

  • heat oil in pan and fry onion for 2-3 minutes, till softened.
  • add tomatoes and garlic, cook for about 10 minutes, then stir in white wine and vegetable stock.
  • stir in lentils, thyme, cumin, soy sauce, spices and oyster sauce.
  • cover and simmer 40 minutes or till lentils are cooked, stirring occasionally and adding more water if needed.
  • stir in kidney beans and sugar and cook 10 minutes more. season to taste.
  • Serve with cooked rice.

Nutrition Facts : Calories 547.6, Fat 10.2, SaturatedFat 1.4, Sodium 1890.2, Carbohydrate 84.9, Fiber 17.1, Sugar 19.1, Protein 24.1

RED BEEF CHILI



Red Beef Chili image

Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 23

7 tablespoons canola or vegetable oil
4 pounds bottom round beef, cut into 1/2 -inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons ground cumin
One 12-ounce bottle dark beer
1 large red onion, finely diced
4 cloves garlic, finely chopped
1 teaspoon seeded and chopped habanero
1 Thai bird chile, seeded and chopped
1/2 jalapeno, seeded and chopped
1/2 poblano, seeded and chopped
1 tablespoon ancho chile powder
1 tablespoon cascabel chile powder
1 tablespoon chipotle pepper puree
1 tablespoon pasilla chile powder
1 teaspoon New Mexican chile powder
5 cups homemade chicken stock, canned low-sodium broth or water
One 16-ounce can whole tomatoes, drained and pureed
2 tablespoons finely chopped semisweet chocolate
2 tablespoons maple syrup, or more as needed
1/2 tablespoon cumin seeds
1/2 cup Mexican crema or creme fraeche
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
  • In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
  • Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES



Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles image

This is a childhood favorite of mine, reimagined with a better quality of meat.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 29

4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak
Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar
1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish

Steps:

  • For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
  • Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
  • For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
  • Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
  • Meanwhile, crumble the cornbread into bite-sized pieces.
  • Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

BLACK, WHITE AND RED BEAN CHILI WITH SAUSAGE



Black, White and Red Bean Chili with Sausage image

Categories     Soup/Stew     Bean     Tomato     Super Bowl     Quick & Easy     Sausage     Bell Pepper     Winter     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1 1/4 pounds Italian sausages (turkey or pork)
1 large onion, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 jalapeño chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 28-ounce cans crushed tomatoes in puree
1 15 1/4-ounce kidney beans, drained, rinsed
1 15-ounce can cannellini (white kidney beans), drained, rinsed
1 15- to 16-ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar
Sour cream
Chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
  • Spoon chili into bowls. Top with sour cream and cilantro and serve.

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

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

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.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

FIERY CHILI WITH RED BEANS



Fiery Chili With Red Beans image

Provided by Jacques Pepin

Categories     dinner, soups and stews, main course

Time 2h45m

Yield 12 servings

Number Of Ingredients 18

2 pounds dried red kidney beans
12 cups cold water
3 teaspoons salt
2 pounds stewing beef (chuck, shoulder or shank)
1/2 pound ham rind or bacon, cut into 1/2-inch pieces
1 pound onions, peeled and cut into 1-inch pieces, and for garnish, 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration
8 cloves garlic, crushed, peeled and chopped (2 tablespoons)
2 tablespoons chopped jalapeno pepper (more or less to taste)
1 large (1-pound, 12-ounce) can whole Italian tomatoes in juice
2 teaspoons coriander seeds
2 teaspoons cumin powder
2 teaspoons dry mustard
1 teaspoon red pepper flakes
4 tablespoons chili powder
Tabasco sauce
1 cup grated Cheddar cheese
Corn tortillas or tacos
1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

Steps:

  • Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material. Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil. Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy. Set aside; do not drain.
  • Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor. When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
  • Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown. Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color. Stir in the garlic, jalapeno pepper and tomatoes.
  • Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt. Bring the mixture to a boil. Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour. (The mixture will be soupy.)
  • Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion. Pass the Tabasco sauce and the corn tortillas or tacos.

RED BEANS AND RICE CHILI



Red Beans and Rice Chili image

You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

1 dried chipotle chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/2 cup uncooked regular long grain rice
1 cup fresh or frozen whole kernel corn
2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes
1 can (15 to 16 ounces) light red kidney beans, rinsed and drained
Chopped or sliced avocado, if desired

Steps:

  • Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
  • Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
  • Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.

Nutrition Facts : Calories 315, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1370 mg

RED BEAN AND CHICKEN CHILI



Red Bean and Chicken Chili image

This is meant to be made with leftover hot wings (yeah right!), but you could use freshly cooked chicken or rotisserie chicken just as well.

Provided by threeovens

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 chipotle chiles in adobo, chopped (or more to taste)
1 (28 ounce) can whole tomatoes, crushed in a bowl
2 cups chicken stock
3 (15 ounce) cans red beans or 3 (15 ounce) cans pinto beans, with their liquid
kosher salt & freshly ground black pepper
20 chicken wings, cooked and meat removed from bones
1/2 cup fresh cilantro, chopped
1 cup monterey jack cheese, grated
1 cup sour cream, for serving
14 ounces corn tortilla chips, for serving

Steps:

  • Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes.
  • Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute.
  • Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil.
  • Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes.
  • Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick).
  • Ladle chili into bowls; garnish with cheese, sour cream, and chips.

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½ pound dried borlotti beans (aka cranberry beans), soaked overnight, OR for fast chili, just use a can of red kidney beans 2 tablespoons extra-virgin olive oil (EVOO) 1 large onion, finely chopped. 1 fresh bay leaf. Salt and pepper 1 jalapeño or red finger chili pepper, chopped. 4 cloves garlic, chopped 3 ounces 'nduja
From rachaelray.com


1-POT RED LENTIL CHILI | MINIMALIST BAKER RECIPES
Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently. Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince).
From minimalistbaker.com


HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
2020-03-10 Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili …
From cookieandkate.com


VEGETABLE RED BEAN CHILI RECIPE NUTRITION VALUE AND ANALYSIS
0 mg. Water. 142.28 g. Source: Public recipes. Please let us know if you have any suggestions on how to make this website better. Vegetable Red Bean Chili recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential aminoacids is provided for 180 lbs person.
From nutritionvalue.org


RECIPES CHILI CON CARNE (FROM DRIED BEANS) | SOSCUISINE
Method. Cook the dried beans either 15 min in a pressure cooker or about 1 h, covered, in a pot with salted water. While the beans cook, prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper. Heat half of the oil in a …
From soscuisine.com


SLOW-COOKER VEGETARIAN CHILI WITH SWEET POTATOES RECIPE
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water. Advertisement. Step 2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for ...
From realsimple.com


QUINOA RED BEAN CHILI {INSTANT POT OR SLOW COOKER}
2020-11-08 Scrape the mixture into the insert of a 5- or 6-quart slow cooker. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through.
From melskitchencafe.com


BEEF-AND-BEAN CHILI RECIPE | SOUTHERN LIVING
Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender.
From southernliving.com


HEARTY VEGAN RED BEAN CHILI - FORKS OVER KNIVES
2022-01-13 Instructions. In a Dutch oven cook the first six ingredients (through garlic) over medium-low 15 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the next eight ingredients (through paprika). Bring to boiling; reduce heat.
From forksoverknives.com


CREOLE-STYLE PORK & RED BEAN CHILI :: RECIPES :: CAMELLIA BRAND
Add celery and bell pepper and cook until soft, about 5 minutes. Add Camellia Brand Red Kidney Beans, dried thyme, tomatoes, garlic, and Pork & Veal Magic®. (If using diced pork tenderloin, add it at this time.) Bring to a boil, cover, reduce heat to medium-low and cook until slightly thickened, about 30 minutes, stirring occasionally.
From camelliabrand.com


SERIOUSLY GOOD TEXAS INSPIRED RED CHILI
Mix the tablespoon of masa harina with 3 tablespoons of water into a smooth paste, and then stir into the chili. If you are using corn tortillas instead of the masa paste, tear the tortillas into small pieces, and then stir into the chili. After a minute or so, the tortillas will disintegrate into the chili.
From inspiredtaste.net


RED BEAN CHILI – SMITTEN KITCHEN
2007-07-11 Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired. print.
From smittenkitchen.com


RED BEAN CHILI WITH SMOKY CHILI CASHEW QUESO - VEGETARIAN …
2020-02-11 Instructions. In a large saucepan or Dutch oven over medium heat, warm the olive oil. Add red onion and bell pepper and sauté until vegetables are soft, about 5-7 minutes. Add garlic and sauté for another 30 seconds. Add chili powder, cocoa powder, smoked paprika, cumin, oregano, salt, and chipotle pepper and sauté for another 30 second or ...
From vegetarianventures.com


CAJUN RED BEANS AND RICE - RECIPE - CHILI PEPPER MADNESS
2021-01-22 First, heat a large pot to medium heat and add the olive oil. Heat the oil. Add the onion, peppers and celery and cook them until softened, about 5 minutes. Add the garlic and smoked ham and cook another minute, stirring, until fragrant. Add the andouille sausage, Cajun seasonings, thyme, sage, red beans and chicken broth.
From chilipeppermadness.com


ITALIAN CHILI RECIPE WITH RED BEANS FROM RACHAEL RAY | RECIPE
Preparation. If using dry, soaked beans, cook the beans in a heavy-bottom pot or Dutch oven with onion and bay in salted water for about an hour to an hour and a half, depending on the size of your beans, until tender. Heat a pot or Dutch oven over medium-high heat with EVOO, 2 turns of the pan, add onions and season and soften a few minutes ...
From rachaelrayshow.com


QUICK RED KIDNEY BEAN CHILI RECIPE - GREEN VALLEY
Heat the oil in a large saucepan over medium-high heat. Add the onion, green pepper and celery; sauté until tender, about 8 minutes. Add the chili powder, cumin, salt and pepper; sauté 1 minute. Stir in crushed tomatoes, red kidney beans and tomato paste. Bring to a boil then reduce the heat to low and simmer uncovered, stirring occasionally ...
From welcometogreenvalley.com


OLD-FASHIONED CHILI WITH BEANS | RECIPES | CAMELLIA BRAND
Directions: In a large Dutch oven, add beans and cover with 2 inches water. Cover and let stand at room temperature overnight. Drain and rinse beans. Wipe Dutch oven dry. Place oil in Dutch oven and heat over medium-high heat. Add beef; cook until browned, 10 to 12 minutes. Using a slotted spoon, remove beef from pot and let drain on paper towels.
From camelliabrand.com


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