THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
CHILI SPAGHETTI
Adults and kids alike will love having two favorites in one dish! Keep this quick and easy recipe in mind the next time you throw a party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package. Meanwhile, in 3-quart saucepan, cook beef and onion over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
- Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
- Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
Nutrition Facts : Calories 600, Carbohydrate 64 g, Cholesterol 85 mg, Fiber 10 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 7 g, TransFat 1 g
ZIPPY THREE-BEAN CHILI
Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI
Number Of Ingredients 0
Steps:
- 1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.2. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boiling reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.3. Stir in spaghetti and beans. Heat to boiling reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 315 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 67g (Dietary Fiber 15g) Protein 15g % DAILY VALUE: Vitamin A 10% Vitamin C 44% Calcium 12% Iron 28% DIET EXCHANGES: 4 Starch 1 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
THREE BEAN AND BEEF CHILI (LIGHT)
Make and share this Three Bean and Beef Chili (Light) recipe from Food.com.
Provided by Redsie
Categories Grains
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
- Add the cumin and cook, stirring, for 1 minute.
- Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
- Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
- Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
- Season, to taste, with salt and pepper.
Nutrition Facts : Calories 333.4, Fat 8.6, SaturatedFat 2.7, Cholesterol 36.9, Sodium 427, Carbohydrate 41.8, Fiber 13.1, Sugar 6.8, Protein 23.9
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
THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI
Number Of Ingredients 0
Steps:
- 1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.2. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boiling reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.3. Stir in spaghetti and beans. Heat to boiling reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 315 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 67g (Dietary Fiber 15g) Protein 15g % DAILY VALUE: Vitamin A 10% Vitamin C 44% Calcium 12% Iron 28% DIET EXCHANGES: 4 Starch 1 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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