Four Bean Taco Chili Recipes
SPICY TURKEY FOUR-BEAN CHILI
Four types of beans are combined with red pepper flakes, lots of cumin, chili powder, and salsa in this fiery turkey chili.
Provided by Heather English
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
- Cover pot and simmer chili until flavors have blended, about 1 hour.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 40.6 g, Cholesterol 55.8 mg, Fat 8.8 g, Fiber 12.1 g, Protein 26.4 g, SaturatedFat 1.6 g, Sodium 1479.8 mg, Sugar 3.3 g
FOUR BEAN CHILI
This dish is pleasing to the eye and to the palate! You can easily adjust the spices to suit your taste, and add Tabasco or hot pepper sauce if you'd like more heat. I usually serve my chili over corn chips, topped with shredded cheese and sour cream. This recipe is always a bit hit at potlucks!
Provided by Hippie2MARS
Categories Beans
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Brown beef with onions, green peppers, garlic, and taco seasoning until meat is cooked through and onions are clear.
- Place cooked beef mixture in crockpot.
- Add all canned items, ending with the broth.
- Add the spices and mix through lightly.
- Cover and cook on low for 5-6 hours.
- If not using a crockpot, place all in large Dutch oven, and simmer for at least 1 hour over low heat.
Nutrition Facts : Calories 357.1, Fat 12.8, SaturatedFat 4.6, Cholesterol 51.8, Sodium 696.1, Carbohydrate 35.3, Fiber 10.2, Sugar 2.8, Protein 26.2
FOUR BEAN CHILI
I love chili, and every chili recipe is a little different. I also love different beans and a lot of veggies in my chili. I love this chili over rice, on nachos, hot dogs or just by itself. This chili taste even better the next day!
Provided by Leahjoy
Categories Black Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
- In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
- Cook, stirring every 15 minutes for 2 1/2 hours.
- *Notes-Top chili with cheese, onions and sour cream.
- For less heat omit jalapeño peppers.
- All ingredients can be put in a crock pot and cooked throughout the day.
Nutrition Facts : Calories 314.7, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1249.9, Carbohydrate 34.6, Fiber 10.7, Sugar 5.8, Protein 25.5
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Estimated Reading Time 6 mins
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5/5 (54)
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Total Time 45 mins
- SAUTE: If you’re making this in the instant pot, you can just do this on the saute setting or make it in a dutch oven if you’re doing this on the stove. If you’re making this in the slow cooker, just saute in a large skillet or sauté pan before adding everything to a slow cooker! Heat the skillet with the oil over medium-high heat. Add ground beef, cook and crumble the beef for 3 minutes. Then add the onions and peppers and continue to cook for another 5 minutes. Add the minced garlic, taco, and ranch seasoning and give it 1 minute to cook.
- SLOW COOKER: Then, drain any excess grease in the skillet and transfer to the slow cooker. I like to drain my diced tomatoes when I make this recipe in the slow cooker so that it doesn't have too much liquid. Add all the remaining ingredients to the slow cooker. Cook on the low setting for 6-8 hours (this will develop more flavor) or on the high setting for 3-4 hours. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- INSTANT POT: Drain excess grease using a tablespoon (if there is any.) Then add the remaining ingredients into the instant pot. Stir to combine. Place the lid on top, turn to the sealed setting. Cook the chili for 12 minutes on manual high pressure. When cooked, allow the pressure to release naturally for 5 minutes. Then do a quick release. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- STOVETOP: You can directly brown the meat in a large dutch oven (and then cook the chili in the same pot.) Drain any excess grease. Add the remaining chili ingredients, and stir to combine. Allow the chili to reach a simmer, lower the heat to medium-low and let cook for 30 minutes. Check the chili by stirring around the halfway mark, if it is low on liquid add ½ cup of water (or broth) and allow the chili to cook for another 30 minutes. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
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