30 Minute Three Bean Chili Recipes

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30-MINUTE THREE-BEAN CHILI



30-Minute Three-Bean Chili image

Hearty ingredients and zesty spices will make you forget that this chunky no-meat chili is good for you. It's loaded with taste-you'll never miss the meat! -Gail Rector-Evans, Hastings, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2-1/4 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon minced garlic
1-1/2 cups fresh or frozen corn
1-1/2 cups coarsely chopped yellow summer squash

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and squash. Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.

Nutrition Facts : Calories 179 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 491mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

30 MINUTE BLACK BEAN CHILI



30 Minute Black Bean Chili image

Serve this hearty chili at your Super Bowl Party, Sunday family gathering, or any night of the week when you need a healthy stick-to-your-ribs meal.

Provided by Vicky & Ruth

Categories     entree

Time 30m

Number Of Ingredients 11

3 cubes Dorot Gardens Sauteed Glazed Onions
1-4oz can fire roasted diced green chilies
1 tbsp chili powder
2 tsp oregano
1 tsp cumin
1 tsp salt
1-28 oz can fire roasted diced tomatoes ( see note 1)
2-15.5oz cans organic black beans (see note 2)
1 cup frozen corn kernels
4 cubes Dorot Gardens Cilantro
For garnish: diced avocado, tomatoes, sliced jalapeño peppers

Steps:

  • Place a large soup pot on the stove over medium heat. Add the onions and cook for 2 minutes. Add the fire roasted chilies, and cook for another 2 minutes. Add the chili powder, oregano, cumin and salt and keep cooking for 2 more minutes
  • Add the diced tomatoes, black beans (one can rinse and drained and the other with the can water See note 2), corn and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes

Nutrition Facts : ServingSize 1 cup, Calories 199 calories, Sugar 6.8, Sodium 728, Fat 1.2, SaturatedFat .3, UnsaturatedFat .8, Carbohydrate 39, Fiber 14, Protein 11

30-MINUTE WHITE BEAN CHILI



30-Minute White Bean Chili image

This is a healthy chili made with 2 kinds of white beans and low-fat ground turkey breast. Fast, easy, and reheats well.

Provided by gigi

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 35m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey breast
1 onion, diced
1 green bell pepper, diced
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes
2 stalks celery, diced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon crushed bay leaf
½ teaspoon dried basil
1 cup water, or more to taste
1 (15 ounce) can navy beans, drained
1 (15 ounce) can lima beans, drained
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.
  • Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 445.8 calories, Carbohydrate 48.7 g, Cholesterol 70.4 mg, Fat 8.5 g, Fiber 13.4 g, Protein 43.1 g, SaturatedFat 1.4 g, Sodium 1105.8 mg, Sugar 6.3 g

VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

30-MINUTE CHILI RECIPE



30-Minute Chili Recipe image

Chili doesn't have to be complicated or take all day to prepare. This quick and easy chili recipe has a short ingredient list, is made in one pot, and comes together in under 30 minutes. We think it is best enjoyed with a grilled cheese and a dollop of sour cream on top.

Provided by Southern Living Editors

Time 30m

Yield Makes 8 servings

Number Of Ingredients 6

2 pounds lean ground beef
1/3 cup Chili Seasoning Mix
2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
2 (8-oz.) cans tomato sauce
1 (16-oz.) can black beans, undrained
1 (15.5-oz.) can small red beans, undrained

Steps:

  • Brown beef in a Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.
  • Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
  • Italian-Style Chili: Substitute 1 lb. Italian pork sausage and 1 lb. lean ground beef for 2 lb. lean ground beef. Remove casings from sausage, and discard; brown sausage and ground beef together as directed. Omit beans, and stir in 1 small onion, diced; 1 green bell pepper, diced; 2 small zucchini, diced; and remaining ingredients. Proceed with recipe as directed. Serve chili over hot cooked spaghetti noodles tossed with olive oil and chopped fresh cilantro. Makes 6 to 8 servings. Prep: 10 min., Cook: 25 min.

30-MINUTE CHILI



30-Minute Chili image

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair-cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

Categories     Soups & Stews/">Soups & Stews

Time 30m

Number Of Ingredients 12

2 yellow onions, chopped (1½ cups)
1 large green bell pepper, chopped (1½ cups)
3 tablespoons mild chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
4 cloves garlic, minced
2 15-oz. cans pinto beans, rinsed and drained
1 28-oz. can diced tomatoes, undrained
2 cups low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
Cooked brown rice or whole grain noodles (optional)

Steps:

  • In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
  • Season with salt and black pepper. If desired, serve chili over rice.

EASY THREE-BEAN CHILI



Easy Three-Bean Chili image

Veggie chili should definitely be one of your go-to cold-weather recipes. It's an incredible way to get a ton of tender vegetables in one meal, and it's filled with plant-based protein, thanks to all of those creamy beans. Best of all, this nourishing dish provides the same satisfaction as a chili with meat, minus the meat. RELATED: The Essential Guide to Plant-Based Protein This three-bean version is hearty, filling, and super delicious. Eat a big bowl on a cold day while snuggled up in an oversized sweater, and you'll feel warm and cozy all over. You can make a big pot on Sunday or at the start of the week and have it ready for multiple, quick meals later on. Serve it as is, or mix it up over cooked quinoa or brown rice for a nutritious punch of fiber and other good stuff. For toppings, choose your favorites, including diced avocado, sliced radishes or chopped fresh cilantro.

Number Of Ingredients 13

2 teaspoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 teaspoons cumin
2 teaspoons chili powder
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can black beans, drained
1 1/2 cups frozen yellow corn, defrosted
2 (15-ounce) cans diced tomatoes (with liquid)
to taste salt
to taste freshly ground black pepper

Steps:

  • Heat olive oil in a large saucepan pan over medium heat. Add onion, bell peppers, cumin with chili powder. (optional) Stirring occasionally, cook until vegetables are tender. Add kidney beans, garbanzo beans, black beans, corn, and diced tomatoes. Add salt and pepper to taste. Reduce to medium-low heat, and allow to simmer for 45 minutes. Serve warm.

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories     Dinner     Chili     Quick & Easy     Quick and Healthy     Bean     Vegetarian     Salsa     Cumin     Oregano     Tomato     Tortillas     Vegan     Jalapeño

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
  • Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
  • Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
  • Do Ahead
  • Chili can be made 3 days ahead. Cover and chill.

30-MINUTE TURKEY CHILI



30-Minute Turkey Chili image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
Kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 12-ounce) can whole peeled tomatoes, with their juice
1 (15 12-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese, and/or tortilla chips, for garnish, optional

Steps:

  • 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
  • 2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
  • 3. Ladle chili into bowls and serve with garnishes of your choice.
  • Calories: 400
  • Total Fat: 13 grams
  • Saturated Fat: 1.5 grams
  • Total Carbohydrate: 34 grams
  • Protein: 38 grams
  • Sodium: 510 milligrams
  • Cholesterol: 45 milligrams
  • Fiber: 12 grams

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