Scotts Three Bean Chili Recipes

THREE-BEAN CHILI

Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

SCOTT'S THREE BEAN CHILI

Scott's Three Bean Chili image

My grandson, Scott, has asked me to teach him to cook. He especially likes Chili and he is very health conscious. I adapted this recipe to keep it simple - not too many or hard to get ingredients.

Provided by Elaine Douglas

Categories Beef

Time 1h30m

Number Of Ingredients 15

Ingredients

1 Tbsp olive or canola oil
1 c onion, chopped
2 clove garlic, chopped fine
1 red bell pepper, chopped
1 green or yellow pepper, chopped
2 carrots, cubed
1 lb lean ground beef
1/2 tsp cumin
1 can(s) 28 oz. can crushed or diced tomatoes
2 c water or stock
2 or more tsp chili powder (depends on how hot you like it)
1 tsp red pepper flakes
1/2 tsp dried oregano
salt and pepper
3 can(s) canned beans - black, kidney, pinto, or chickpeas , etc. drained

Steps:

1. Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
2. Add the cumin and cook, stirring, for 1 minute.
3. Add the ground beef and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chili powder and red pepper flakes, oregano and salt and pepper. Lower heat and simmer, partially covered, stirring from time to time, for 30 minutes.
4. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

SCOTT'S HATCH CHILI

Scott's Hatch Chili image

My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day.

Provided by 2Chance

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 3h

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds ground sirloin
½ cup water
1 large white onion, diced
salt and ground black pepper to taste
1 pound round steak, diced small
3 tablespoons minced fresh garlic
4 (14 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
½ cup diced Hatch green chiles, or more to taste
3 ½ tablespoons chili powder
2 tablespoons dried cilantro
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon cayenne pepper

Steps:

Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 24.6 g, Cholesterol 99 mg, Fat 17.9 g, Fiber 7.8 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 730.1 mg, Sugar 9.1 g

BEST EVER THREE BEAN CHILI

Best Ever Three Bean Chili image

I made this recipe based off of another one I found and took it to a potluck. Everyone loved it. It was even better two days later!

Provided by Nurse Amanda

Categories Black Beans

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
4 tablespoons chopped garlic
3 tablespoons cumin
5 tablespoons chili powder
1 (32 ounce) box low sodium chicken broth
3 (11 ounce) cans white shoepeg corn
3 (14 ounce) cans diced tomatoes
3 (14 ounce) cans tomato sauce
1 tablespoon diced jalapeno
4 lbs ground beef, browned and drained
2 (15 1/2 ounce) cans black beans, rinsed
1 (15 1/2 ounce) can cannellinni kidney beans, rinsed
1 (15 1/2 ounce) can kidney beans, rinsed
shredded cheddar cheese, to taste

Steps:

Saute onions and garlic in olive oil over medium heat until softened.
Add cumin and chili powder to pan to toast.
Add the rest of the ingredients and stir well.
Simmer on low for at least 30 minutes.
Serve in bowls and top with shredded cheddar cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 49.4, Sodium 536, Carbohydrate 28.4, Fiber 6.8, Sugar 5, Protein 20.9

SCOTT'S CHILI

Scott's Chili image

This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine.

Provided by SimplyME

Categories Spicy

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 1/2 cups onions (coarsely chopped)
3 -5 tablespoons garlic (I use 5)
1/2 cup green bell pepper (chopped)
1/2 cup jalapeno (chopped)
1 1/2 lbs ground beef
2 teaspoons salt (or to taste)
2 tablespoons ground cumin
1/2 tablespoon oregano (crushed)
2 tablespoons ground cayenne pepper
1/4 cup chili powder (can use mild, med.= or hot)
1/4 cup chili powder, this is optional and added during simmering (can use mild, med. or hot) (optional)
2 cups crushed tomatoes
1 (6 ounce) can tomato paste
12 ounces beer
1/2 cup water
chopped onion
shredded sharp cheddar cheese
sour cream

Steps:

Heat oil in heavy saucepan.
Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
Add ground beef to the pot and cook until meat is evenly browned.
Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
Add crushed tomatoes, tomato paste, beer and water.
Bring to boil, turn down heat and simmer covered.
After 1 hour of simmering taste and add more chili powder if you want.
Simmer for 1 hour more.
Serve topped with chopped onions, cheddar cheese and sour cream if you like.
Corn bread on the side.

Nutrition Facts : Calories 399, Fat 23.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1175.1, Carbohydrate 20.8, Fiber 5.4, Sugar 7.6, Protein 25.1

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