THREE BEAN AND LENTIL GREEN CHILI
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
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
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
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
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
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
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 !!
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
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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VEGETARIAN CHILI RECIPE - OVER ALDI ROOT VEGETABLE FRIES
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 350 per serving
- Use a heavy skillet or Dutch oven and place over medium-high heat. Add the olive oil. Chop and saute the onion, carrot, and red bell pepper for about five minutes, until soft. Stir in minced garlic and jalapeño.
- Add the tomato paste and stir it with the vegetables, coating them. Brown for about 1 minute. Add the tomatoes (undrained), the beans, the broth, and the seasoning, along with salt and pepper to taste.
- Bring the pot to a boil and then reduce the heat to a low simmer. Reduce, if you want a thicker chili. Cook for about an hour.
- Serve over roasted root vegetable fries if desired, then top with sour cream, cheese, and cilantro, if desired.
WEIGHT WATCHERS GREEN BEAN CHILI – A ZERO POINT RECIPE
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Reviews 1Category Main Course, SoupServings 6Total Time 45 mins
- In a large skillet or saucepan, brown ground turkey and diced onions. Break into chunks as it cooks. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Add tomato sauce, undrained green beans, chili powder, garlic salt, and additional 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Cook at medium heat, stirring occasionally for approximately 30 minutes. If a soupier consistency is desired, add water to thin.
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