Spicy 3 Bean Chili Salad Recipes

SPICY THREE-BEAN CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

SPICY THREE-BEAN PANTRY CHILI

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
• Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
• Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

SPICY BLACK BEAN SALAD

Steps:

• Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

SMOKY THREE-BEAN CHILI

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook celery, bell pepper, onion and garlic in oil 3 minutes.
• Stir in remaining ingredients except tortilla chips and green onions. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
• Top individual servings with tortilla chips and green onions.

SPICY THREE-BEAN PASTA SALAD

Steps:

• Boil pasta according to pkg directions; set aside to cool.
• While waiting for pasta, combine dressing ingredients and set aside. (Rolling the lime while putting pressure on it with the palm of your hand helps release the juice.).
• Once the pasta is cool, place into large mixing bowl.
• Place beans in colander, rinse and drain well, and add to mixing bowl.
• Place frozen corn into colander and allow to thaw. (I sometimes run cold water over corn to thaw faster.) Drain well and add to mixing bowl.
• Add remaining ingredients and dressing to mixing bowl; mix well.
• NOTES: Salad tastes great when served immediately but is even better the next day.

THREE BEAN SLOW BURN CHILI

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

SASSY & SPICY THREE BEAN DIP

Steps:

• Place all ingredients except Jalapenos into food processor and blend until smooth.
• Fold in Diced Jalapenos.
• Taste and adjust hot sauces to pleasant temperature.
• Garnish with cheese and cilantro leaves.
• Serve with chips or put inside a burrito or taco or on a tostada.