Twobeanchili Recipes

WEEKNIGHT TWO-BEAN CHILI

Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

2-BEAN CHILI

2-Bean Chili image

This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tablespoons chili powder
¼ teaspoon ground black pepper
3 cups Campbell's® Tomato Juice Tomato Juice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
¼ cup sour cream
1 bunch sliced green onion
6 tablespoons shredded Cheddar cheese
1 medium chopped tomato

Steps:

Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 39.9 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 11.8 g, Protein 26.7 g, SaturatedFat 11.4 g, Sodium 637.4 mg, Sugar 6.9 g

TWO-BEAN CHILI

Two-Bean Chili image

I got this recipe from a Taste of Home publication awhile back - I previously had a favorite chili recipe that I loved and always used, but when I saw this recipe included refried beans (which I absolutely love), I had to try this! Now I have 2 favorite chili recipes (after making a few changes of my own). This particular recipe makes a large batch and it freezes GREAT.

Provided by ErikaNY

Categories Low Cholesterol

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 large onion, chopped
3 (16 ounce) cans kidney beans, rinsed and drained
1 (46 ounce) can tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 cups refried beans
2 tablespoons sugar
3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce

Steps:

In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Simmer on stove, uncovered, for 2-3 hours.
Enjoy!

Nutrition Facts : Calories 216.1, Fat 5.9, SaturatedFat 2.1, Cholesterol 23.2, Sodium 926.9, Carbohydrate 29.2, Fiber 7.5, Sugar 9.2, Protein 13.6

EMERIL'S TWO-BEAN TURKEY CHILI

Emeril's Two-Bean Turkey Chili image

Provided by Food Network

Categories main-dish

Time 1h56m

Yield about 3 quarts

Number Of Ingredients 32

Ingredients

1 (28-ounce) can diced tomatoes with their juices
1 tablespoon Emeril's Southwest Essence, recipe follows
1/4 cup olive oil, divided
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
3 cups chopped yellow onions
2 teaspoons ground cumin
3/4 cup diced red bell pepper
1 1/2 teaspoons salt, or to taste
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
3/4 teaspoon crumbled Mexican oregano
1 1/2 tablespoons minced garlic
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
Combine all ingredients thoroughly.

TWO BEAN CHILI (VEGETARIAN)

Two Bean Chili (Vegetarian) image

Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially with cornbread. From Best Kept Secrets of Healthy Cooking by Sandra Woodruff.

Provided by smellyvegetarian

Categories Vegan

Time 40m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup textured vegetable protein
7/8 cup vegetable broth
1 large onion, chopped
1 large green bell pepper, chopped
1 (14 1/2 ounce) can tomatoes, crushed
1 (16 ounce) can tomato sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can pinto beans, drained
2 -3 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Steps:

1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
ENJOY!

Nutrition Facts : Calories 189.1, Fat 1.2, SaturatedFat 0.2, Sodium 324, Carbohydrate 36.2, Fiber 11.5, Sugar 5.6, Protein 11.2

TWO-BEAN VEGETARIAN CHILI

Two-Bean Vegetarian Chili image

Warm up with a bowl of our Healthy Living Two-Bean Vegetarian Chili! This easy-to-make vegetarian chili features a balsamic vinaigrette flavor boost.

Provided by My Food and Family

Categories Beans

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 cups long-grain brown rice, uncooked
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 carrots, cut into 1/4-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15.5 oz.) cannellini beans, rinsed
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. chili powder
1 cup frozen corn
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Cook rice as directed on package.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add carrots, onions, peppers and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Add all remaining ingredients except corn and cheese; stir. Bring to boil; simmer on medium-low heat 30 min., stirring occasionally. Stir in corn; cook 5 min. or until heated through.
Serve chili over rice; top with cheese.

Nutrition Facts : Calories 450, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 17 g

SPICY TWO-BEAN CHILI

Spicy Two-Bean Chili image

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 11 servings.

Number Of Ingredients 19

Ingredients

2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup lime juice
6 tablespoons cornmeal
1/4 cup chili powder
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons rubbed sage
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice
Shredded cheddar cheese

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein.

CHICKEN AND TWO BEAN CHILI

Chicken and Two Bean Chili image

An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!

Provided by Ash and Steve

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 3h55m

Yield 8

Number Of Ingredients 20

Ingredients

2 chicken breasts, cut into chunks
1 tablespoon olive oil
⅓ red onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can great Northern beans, drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14 ounce) can tomato sauce
½ cup chicken stock
½ cup brown sugar
½ cup frozen corn
¼ cup white vinegar
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
½ green bell peppers, diced
½ red bell pepper, diced
½ yellow bell pepper, diced

Steps:

Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 37.6 g, Cholesterol 14.7 mg, Fat 3.8 g, Fiber 6.2 g, Protein 12.2 g, SaturatedFat 0.6 g, Sodium 813.1 mg, Sugar 16.9 g

SLOW-COOKED TWO-BEAN CHILI

Slow-Cooked Two-Bean Chili image

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had no meat! It's so chock-full of ingredients and flavor that it's hard to believe this is a low-fat recipe. Enjoy! -Ronald Johnson, Elmhurst, Illinois

Provided by Taste of Home

Categories Lunch

Time 8h40m

Yield 6 servings (2 quarts).

Number Of Ingredients 20

Ingredients

1/2 pound sliced fresh mushrooms
1 large green pepper, chopped
1 large sweet red pepper, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) red beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 large carrot, chopped
1/2 cup water
1/2 cup barbecue sauce
1/4 cup chili powder
1 teaspoon Liquid Smoke, optional
OPTIONAL TOPPINGS:
Reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

Steps:

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 13g fiber), Protein 11g protein.

TWO-BEAN TURKEY CHILI

Two-Bean Turkey Chili image

Provided by Judith Finlayson

Categories Soup/Stew Slow Cooker Bean Garlic Pepper Tomato turkey Super Bowl Dinner Lunch Green Bean Bell Pepper Hot Pepper Tailgating Poker/Game Night Jalapeño Party Poblano Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 10

Number Of Ingredients 20

Ingredients

4 cups cooked pinto beans (see tips)
1 tbsp oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 cloves garlic, minced
1 tbsp ground cumin (see tips)
2 tsp dried oregano
1/2 tsp cracked black peppercorns
Zest of 1 lime
2 tbsp fine cornmeal
1 cup chicken or turkey broth
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
2 cups frozen sliced green beans
1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can (4 1/2 oz or 127 mL) diced mild green chiles
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Medium to large (31⁄2 to 6 quart) slow cooker

Steps:

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

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MEXICAN TWO-BEAN CHICKEN CHILI - RECIPES | PAMPERED CHEF US SITE

Directions. Combine broth, salsa and tomato sauce in (4-qt./3.8-L) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon. Ladle chili into soup bowls.
From pamperedchef.com

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INSTANT POT TWO BEAN CHILI - JIMMY VEGAN

Stir in cumin and chili powder. 10. Reset Instant Pot to high pressure for 15 minutes. Close and seal cover. 11. Once done cooking, release the pressure and carefully remove the lid. 12. Taste and adjust seasoning as desired. Serve hot, with your choice of toppings or garnish.
From jimmy-vegan.com

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TWO-BEAN CHILI RECIPE — REDUCETARIAN FOUNDATION

2018-10-29 Instructions. Heat oil in a large pot over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add bell pepper and garlic and cook, stirring frequently, for 5 minutes, or until vegetables are soft and garlic is fragrant. Add beer and stir …
From reducetarian.org

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PURPLE CARROT SMOKY TWO BEAN CHILI - YOUTUBE

Smoky two bean chili. Purple Carrot is a convenient food del... Purple Carrot is a convenient food del... Purple Carrot and this time a step-by-step video on how to …
From youtube.com

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CHUNKY TWO-BEAN AND BEEF CHILI RECIPE | MYRECIPES

This recipes proffers a nice change of pace from a more traditional, ground beef-base chili. The cinnamon, cumin, and wine add depth to the flavors, but keep the recipe light. The beef tenderizes very well during the simmer process. It's great served with a glass of wine of the same vintage used in the recipe. franMc Rating: 4 stars. 04/24/2010. A very hearty chili. Almost a …
From myrecipes.com

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CHILI FOR 2 : OPTIMAL RESOLUTION LIST - BESTDOGWIKI

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com

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TURKEY AND TWO-BEAN CHILI RECIPE — EAT THIS NOT THAT

2022-01-13 Drain. Place in a 4- to 5-qt. slow cooker. Add tomatoes, both beans, onion, bell pepper, tomato paste, chili powder, garlic powder, cumin, oregano, chipotle chile, and salt. Stir to combine. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. If using low, turn cooker to high, stir in zucchini and cover and cook 30 minutes more or until ...
From eatthis.com

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