Easy Healthy Tex Mex Turkey Pinto Bean Chili Simple Nourished Living Recipes

BEST CHILI RECIPE EVER

Best Chili Recipe Ever image

This is the best chili recipe ever that I've made. I used part lean ground sirloin and part Jimmy Dean sausage and canned chili beans. Everyone who tried it gave it high marks for flavor. It was satisfying without being too heavy.

Provided by Martha McKinnon | Simple Nourished Living

Time 1h20m

Number Of Ingredients 15

Ingredients

2 pounds 95% lean ground beef (I substituted 1 pound Jimmy Dean Sausage with Sage and 1 pound ground sirloin)
1 cup chopped onion
4-5 cloves fresh garlic, chopped
1/2 large red or orange bell pepper, chopped
2 cans (15.5 ounces each) chili beans in sauce (I used S&W brand in zesty sauce)
1 can (8 ounces) tomato sauce
1 can (10 ounces) Rotel tomatoes (w/green chili peppers)
1 can (4.5 ounces) mild green chile peppers
1 can (29 ounces) whole tomatoes, chopped; or 2 cans (14 ounces each) diced tomatoes
1 cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

In a stock pot set over medium heat, cook the the ground sirloin and sausage, stirring and breaking up the clumps, until no longer pink, about 10 minutes.
Add the chopped onion and garlic and continue to cook until the onion is softened and translucent, about 5 minutes. Add the remaining ingredients and stir to mix.
Bring the mixture to a simmer and then reduce heat to low and continue to simmer for approximately 45 minutes, stirring occasionally.
Remove from the heat and stand for a while (ideally, at least 20 minutes) to give the mixture time to thicken and flavors to meld further.
Serve warm with optional garnishes if desired.
Optional garnishes: cheese, raw onions, tortilla chips and freshly squeezed lime.

Nutrition Facts : ServingSize 1 /8th recipe, Calories 296 kcal, Carbohydrate 29 g, Protein 32 g, Fat 7 g, Fiber 8 g

PINTO BEAN CHILI

Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

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