2 Bean Chili Recipes

WEEKNIGHT TWO-BEAN CHILI

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.

TWO-BEAN CHILI

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!

2 BEAN CHILI

Steps:

• Cook onions, carrots and garlic in cooking oil until tender-crisp.
• In a large deep skillet, brown meat and drain fat.
• Add cooked vegetable mixture and seasonings to cooked meat.
• Cook and stir 1 minute.
• Add remaining ingredients except for cheese.
• Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring occasionally.
• Serve topped with cheese.

2-BEAN CHILI

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.

SLOW-COOKED TWO-BEAN CHILI

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.

DOUBLE BEAN & ROASTED PEPPER CHILLI

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

CHICKEN AND TWO BEAN CHILI

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.