Spicy Anasazi Bean Chili Recipes

SPICY WHITE BEAN CHILI RECIPE BY TASTY

Steps:

• In a slow cooker, combine all ingredients except the parsley.
• Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
• Sprinkle parsley over top, stir, and serve.
• Enjoy!

SPICY THREE-BEAN CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

SPICY TURKEY FOUR-BEAN CHILI

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.

CHEF JOEY'S ANASAZI BEAN CHILI (PRESSURE COOKER)

Steps:

• First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
• If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
• Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
• Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
• In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
• Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
• Put the garlic, onion, chicken sausage and beans into the pressure cooker.
• Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
• When done use the cold water release method and open the pressure cooker once the steam is all gone.
• Taste the beans, make sure they are soft.
• Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
• Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
• Bon Appetit.

SPICY CHILI WITH BEANS

Steps:

• Cook hamburger.
• Add the rest of the ingredients.
• If you like it more saucy, add a can-or-two-full of water.
• Simmer on stove until hot/boiling.
• Serve.
• You can also cook this in a crock pot on low for up to 10 hours.

SPICY TWO-BEAN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.