MIXED-BEAN CHILLI WITH WEDGES
A warming bowl of meat-free comfort food. Make extra for the freezer
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
- Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.
Nutrition Facts : Calories 353 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 0.35 milligram of sodium
SIX-BEAN CHILI
When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. -Liz Bellville, Tonasket, Washington
Provided by Taste of Home
Categories Lunch
Time 26m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.
Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 10g fiber), Protein 11g protein.
BEAN & PEPPER CHILLI
Use your choice of storecupboard pulses in this healthy vegetarian one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
- Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.
Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
MIXED BEAN CHILI
Easy crockpot recipe. We think its really tasty. Can be served over rice, nacho chips or as a filler for tortillas. Or just serve it with bread.
Provided by HVLS1842
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried beans overnight.
- heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
- Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
- Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
- Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
- About 20 minutes before serving, add the chopped yellow pepper and stir.
- Season with salt and pepper and stir in the sugar.
- Serve immediately.
Nutrition Facts : Calories 370, Fat 4.4, SaturatedFat 1, Cholesterol 7.2, Sodium 370.6, Carbohydrate 61.2, Fiber 13.4, Sugar 8.3, Protein 23.4
PORK MIXED BEAN CHILI
I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.
Provided by DeeCooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion in olive oil til soft and golden.
- Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
- Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
- Eat up!
Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2
SPICY MIXED BEAN CHILI
I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though.
Provided by Pie Queen
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight.
- Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
- Taste before adding more salt or chili.
THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h15m
Yield Yield: Serves 6 generously
Number Of Ingredients 15
Steps:
- Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
- . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
- Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
- Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams
SLOW COOKER 3-BEAN CHILI
This is so easy and so tasty. Freezes great for meals later in the week. If you want it a little thinner add an extra can of tomato sauce. Also the green chiles are not hot but add a wonderful flavor, so don't be afraid of them.
Provided by lmyrato
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 4h20m
Yield 10
Number Of Ingredients 12
Steps:
- Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
- Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
- Cook on High for 4 hours or on Low for 7 hours.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 29 g, Cholesterol 41.8 mg, Fat 5.2 g, Fiber 8.9 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 877.8 mg, Sugar 4.6 g
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ONE-POT MIXED BEAN CHILLI - JACKSLOBODIAN
From jackslobodian.com
5/5 (9)Category Main CourseCuisine MexicanCalories 259 per serving
- In a medium sized pot over a medium-low heat sauté the onion and capsicum pepper for 5 minutes, until soften. Add the garlic and sauté for a further 2 minutes. Add cumin and paprika and once you can start to smell the spices stir though your chipotle paste then add your tomatoes, stock, oregano, sugar, salt and pepper.
- Bring to the boil, add the beans then turn down the heat and simmer for 40-45 minutes. You may need to add a little water as you go if the chilli becomes too thick.
MIXED BEAN CHILLI {HEALTHY & VEGAN!} - HINT OF HEALTHY
From hintofhealthy.com
Cuisine AmericanCategory DinnerServings 4Calories 42 per serving
- Heat up some cooking oil in a large pot on medium heat. Add finely diced red onions, and saute for a few minutes until they are soft and translucent. Add finely chopped chili and garlic, and saute for another minute.
- Then, add diced peppers, coriander, cumin and salt. Saute these for another minute. This will allow the flavors to start developing.
- Lastly, add the canned diced tomatoes, tomato paste and drained and rinsed canned beans. Cover with a lid, and leave the chilli to simmer for about 20 minutes, or until the beans have softened.
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