Slow Cooker Beef And Two Bean Chili Recipes

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BEAN & BEEF SLOW-COOKED CHILI



Bean & Beef Slow-Cooked Chili image

This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. -Mallory Lynch, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
1 large sweet onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Optional toppings: sour cream, chopped red onion and minced fresh cilantro

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 427 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 15g fiber), Protein 30g protein.

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

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.

SLOW-COOKER BEEF AND TWO-BEAN CHILI



Slow-Cooker Beef and Two-Bean Chili image

This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow

Provided by Gina Homolka

Categories     Slow Cooker     Chili     Stew     Soup/Stew     Ground Beef     Bell Pepper     Bean     Garlic     Winter

Yield Serves 8

Number Of Ingredients 25

Cumin-Cilantro Sour Cream:
1/2 cup light sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
For the chili:
2 pounds 93% lean ground beef
2 1/4 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped onion
1 cup chopped red bell peppers
3 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (10-ounce) can diced tomatoes with mild green chiles
1 (8-ounce) can no-salt-added tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
2 bay leaves
Toppings:
1/2 cup grated reduced-fat sharp cheddar cheese
1/3 cup chopped red onion
Crushed tortilla chips (optional)

Steps:

  • For the Cumin-Cilantro Sour Cream:
  • In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
  • For the chili:
  • Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
  • Cover and cook on high for 5 hours or on low for 8 to 10 hours.
  • Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

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