Cheesy Double Bean Chili Recipes

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CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

CHEESY DOUBLE-BEAN CHILI



Cheesy Double-Bean Chili image

Dinner ready in 30 minutes! Enjoy this cheesy chili made using two types of bean and cheese - a superb meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons margarine or butter
1 medium onion, sliced
1 large clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies, drained
2 to 3 teaspoons chipotle chili powder or regular chili powder
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

  • Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.

Nutrition Facts : Calories 295, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 10 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg

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