Fourbeanchili Recipes

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FOUR BEAN CHILI



Four Bean Chili image

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

2 lbs lean ground beef or 2 lbs lean ground turkey
1 (29 ounce) can diced tomatoes
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can canned pinto beans
1 (15 ounce) can canned black beans
1 (4 ounce) can diced canned chili peppers
4 small jalapeno peppers
1 (8 ounce) can tomato sauce
1 large onion
1 stalk celery
2 large diced bell peppers
2 teaspoons cumin powder
3 tablespoons chili powder
2 teaspoons black pepper
3 teaspoons salt

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

FOUR-BEAN CHILI



Four-Bean Chili image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 12 servings

Number Of Ingredients 26

2 large onions, chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 ounces tomato paste (about 1 tube)
1/4 cup chili powder
1 teaspoon chipotle powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 cloves garlic, chopped
6 cups vegetable broth
One 28-ounce can diced tomatoes
2 cups canned (drained) or frozen corn
One 15-ounce can black beans
One 15-ounce can garbanzo beans
One 15-ounce can kidney beans
One 15-ounce can pinto beans
2 teaspoons Worcestershire sauce
Sour cream or Greek yogurt
Shredded Cheddar
Cooked chopped bacon
Chopped yellow onions
Chopped chives
Sliced jalapenos
Corn chips, such as Fritos
Tortilla chips

Steps:

  • For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
  • Serve the chili with the toppings bar.

FOUR BEAN CHILI



Four Bean Chili image

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

1 (15 ounce) can black beans
1 (15 1/2 ounce) can chili beans or 1 (15 1/2 ounce) can red beans
1 (15 1/2 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can beef broth
1 green pepper, diced
1 medium onion, diced
2 garlic cloves, minced
2 lbs ground beef
2 tablespoons chili powder
2 tablespoons Mrs Dash southwest chipotle seasoning mix
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup taco seasoning
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt

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

FAST FOUR-BEAN VEGETARIAN CHILI



Fast Four-Bean Vegetarian Chili image

This is a yummy and meatless chili recipe that I found in a magazine years ago. I've tweaked it gradually to suit my taste. Optional condiments such as chopped cilantro, low-fat sour cream and chopped green onion make a nice addition.

Provided by Bizzy-Bee

Categories     Stew

Time 30m

Yield 8 1-1/2 cup, 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 cups chopped onions
4 garlic cloves, minced
3 cups water, divided
1 cup red wine
2 tablespoons sugar
2 tablespoons chili powder
1 tablespoon ground cumin
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans or 1 (15 ounce) can other white beans, rinsed and drained
1 (6 ounce) can tomato paste
1/2 cup shredded low-fat cheddar cheese

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 2 cups water, 1 cup wine and the next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
  • Top each serving with shredded cheese and other condiments as desired.

Nutrition Facts : Calories 367.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.5, Sodium 780, Carbohydrate 62.7, Fiber 15, Sugar 12.8, Protein 18.3

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