Maries Two Bean Taco Chili 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.

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.

FOUR-BEAN TACO CHILI

Four-Bean Taco Chili image

Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 cups.

Number Of Ingredients 11

Ingredients

2 pounds ground beef
3 cups tomato juice
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1186mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.

THREE-BEAN TACO CHILI

Three-Bean Taco Chili image

This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. -Wanda Lee, Hemet, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

2 pounds ground beef
2 cups water
1 can (16 ounces) refried beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1360mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 9g fiber), Protein 31g protein.

BEEF AND BEAN TACO CHILI

Beef and Bean Taco Chili image

This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (4 quarts).

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 pound lean ground beef (90% lean)
2 large onions, diced
2 envelopes reduced-sodium taco seasoning
3 cans (15 to 16 ounces each) black beans, undrained
3 cans (15 to 16 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) no-salt-added tomato sauce
1 teaspoon reduced-sodium beef bouillon granules
Optional toppings: Sour cream, shredded Mexican cheese, chopped tomatoes and crushed tortilla chips

Steps:

In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.

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