My Aldis Green Bean Chili Recipes

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THREE BEAN AND LENTIL GREEN CHILI



Three Bean and Lentil Green Chili image

This vegan chili is loaded with cannellini, chickpea and navy beans along with green lentils for protein and texture. Brightened up with cilantro and lime zest this chili packs a ton of flavor thanks to tomatillos, garlic, cumin and jalapeño. Like most chilis, it's even better the next day and freezes great.

Provided by Megan Mitchell

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 pounds tomatillos, husked, thoroughly washed and halved
4 cloves garlic
1 yellow onion, quartered
1 medium jalapeño, stemmed and cut in half
2 limes, zested
1/2 cup packed cilantro leaves and stems, plus more for garnish
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 bay leaf
2 cups low-sodium vegetable broth
One 15.5-ounce can cannellini beans, drained and rinsed
One 15.5-ounce can chickpeas, drained and rinsed
One 15.5-ounce can navy beans, drained and rinsed
1/2 cup green lentils, picked through
2 tablespoons ground cumin
1 tablespoon ground coriander
Sliced avocado, for topping

Steps:

  • Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
  • Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
  • Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
  • Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
  • Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

GREEN BEAN CHILI



Green Bean Chili image

When folks hear this recipe's name, they're certainly skeptical. But after one taste, they're asking for the recipe! This chili is especially nice for those who don't care for kidney beans found in most recipes. - Barbara Scott, Midland, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 ounces each) French-style green beans
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (8 ounces) tomato sauce
1/2 cup salsa
1 tablespoon chili powder
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste

Steps:

  • In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein.

MY ALDI'S GREEN BEAN CHILI !!



My Aldi's Green Bean Chili !! image

This is from all Aldi brand products. Very quick prep! I like to eat this with cheese crackers. Also good with a little cheddar on top and served on rice.

Provided by Scotty Callies Mom

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef, browned and drained
1/2 green pepper, diced
1/2 cup chopped onion
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (14 1/2 ounce) can stewed tomatoes with onion and green pepper (I puree this)
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans green beans, drained (I used french style)
1 (1 1/4 ounce) chili seasoning mix

Steps:

  • Add seasoning mix, onions and green to cooked ground beef.
  • Add canned vegetables and simmer until, onion and peppers are cooked.

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