Weeknight Two Bean Chili Recipes

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2-BEAN CHILI



2-Bean Chili image

This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tablespoons chili powder
¼ teaspoon ground black pepper
3 cups Campbell's® Tomato Juice Tomato Juice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
¼ cup sour cream
1 bunch sliced green onion
6 tablespoons shredded Cheddar cheese
1 medium chopped tomato

Steps:

  • Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
  • Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 39.9 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 11.8 g, Protein 26.7 g, SaturatedFat 11.4 g, Sodium 637.4 mg, Sugar 6.9 g

EASY WEEKNIGHT CHILI



Easy Weeknight Chili image

This easy weeknight chili comes together in as little as 30 minutes!

Provided by Annalise

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 17

1 tablespoon olive oil or butter
1 lb ground beef ((I use 85% fat))
1 teaspoon salt (, plus more to taste)
1/2 teaspoon ground black pepper
1 onion (, chopped)
2 cloves garlic (, minced)
1 cup beef broth ((or 1 14-oz can))
14.5 oz can diced tomatoes
15 oz can tomato sauce
15 oz can pinto beans (, drained)
15 oz can red kidney beans (, drained)
2 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon light or dark brown sugar
Sour cream
Shredded cheddar cheese
Sliced green onions

Steps:

  • Preheat a large pot or dutch oven over medium high heat. Add oil or butter. Add ground beef, season with half of the salt and all of the pepper, and cook until well-browned, about 3-5 minutes. Depending on the size of your pan, consider browning in batches (see tip above in post). Transfer meat to a paper towel lined plate to drain.
  • Reduce heat to low and add onions. Season with the rest of the salt. Cook until onions have softened, about 2-3 minutes. Add garlic and cook for one minute more.
  • Add beef broth, diced tomatoes, tomato sauce, pinto and kidney beans, chili powder, cumin and brown sugar.
  • Bring to a boil and simmer for about 20 minutes, until thickened. Add more salt to taste if needed.
  • Serve with desired toppings.

Nutrition Facts : Calories 386 kcal, Carbohydrate 34 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1474 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving

TWO-BEAN CHILI



Two-Bean Chili image

I got this recipe from a Taste of Home publication awhile back - I previously had a favorite chili recipe that I loved and always used, but when I saw this recipe included refried beans (which I absolutely love), I had to try this! Now I have 2 favorite chili recipes (after making a few changes of my own). This particular recipe makes a large batch and it freezes GREAT.

Provided by ErikaNY

Categories     Low Cholesterol

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 large onion, chopped
3 (16 ounce) cans kidney beans, rinsed and drained
1 (46 ounce) can tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 cups refried beans
2 tablespoons sugar
3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce

Steps:

  • In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the remaining ingredients.
  • Simmer on stove, uncovered, for 2-3 hours.
  • Enjoy!

Nutrition Facts : Calories 216.1, Fat 5.9, SaturatedFat 2.1, Cholesterol 23.2, Sodium 926.9, Carbohydrate 29.2, Fiber 7.5, Sugar 9.2, Protein 13.6

WEEKNIGHT VEGETARIAN CHILI



Weeknight Vegetarian Chili image

Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 red onion, finely diced
2 cloves garlic, minced
Kosher salt
2 teaspoons chopped chipotle in adobo
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water
6 ounces sharp cheddar, grated (1 1/2 cups)
1 avocado, pitted, peeled, and chopped
1/2 cup fresh cilantro leaves or small sprigs
Sour cream and blistered corn tortillas, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
  • Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
  • Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

SPEEDY WEEKNIGHT CHILI



Speedy Weeknight Chili image

Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It's also very tasty and lower in fat when made with ground turkey breast. -Cynthia Hudson, Greenville, South Carolina.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15 servings.

Number Of Ingredients 15

1-1/2 pounds ground beef
2 small onions, chopped
1/2 cup chopped green pepper
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (28 ounces) crushed tomatoes
1 bottle (12 ounces) beer or nonalcoholic beer
1 can (6 ounces) tomato paste
1/4 cup chili powder
3/4 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

EASY WEEKNIGHT CHILI



Easy Weeknight Chili image

Cocoa adds an extra level of flavor to this quick, hearty chili.

Yield 7 servings of 1½ cups (375 mL)

Number Of Ingredients 13

½ tbsp (7 mL) canola oil
1 medium onion, chopped
1½ lbs. (700 g) 90% lean ground beef
3 garlic cloves, pressed
3 tbsp (45 mL) chili powder
1½ tbsp (22 mL) unsweetened cocoa powder
2½ tsp (12 mL) cumin
¾ tsp (4 mL) Seasoning Salt
½ can (3 oz./90 g) tomato paste
1½ cups (375 mL) low-sodium beef broth
1½ cans (16 oz. or 398 mL each) fire roasted tomatoes, undrained (about 2½ cups/625 mL total)
1½ cans (16 oz. or 398 mL each) mild chili beans in sauce, undrained (about 2½ cups/625 mL total)
Optional: Sliced green onion, sour cream, shredded cheddar cheese, jalapeño slices

Steps:

  • Heat the oil in the Rockrok® Dutch Oven over medium heat until shimmering, about 3-5 minutes.Add the onion to the Dutch Oven. Cook and stir, uncovered, until the onions are slightly softened, about 2-3 minutes.Add the ground beef and garlic. Cook over high heat for 8-10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if necessary). Stir in the remaining ingredients. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Serve topped with sour cream, green onion, sour cream, shredded cheddar cheese, or jalapeño slices, if you like.

Nutrition Facts :

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Top Asked Questions

What is the best way to cook black bean chili?
This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight. Dice the onion and mince the garlic. Add the onion and garlic to a large pot with 1 Tbsp olive oil and cook over medium-low heat just until softened (2-3 minutes).
How do you make chili with beans and rice?
Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro. Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
How many cups is a serving of black bean chili?
This recipe for Weeknight Black Bean Chili made just over seven cups, or six heaping cup-full sized servings. To make the crispy tortilla strips on top of the chili, I used my Baked Tortilla Chips method, but cut the tortillas into skinny strips instead of triangles.
What is the best way to cook beans and tomatoes?
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

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