THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- 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. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
VEGETARIAN THREE-BEAN CHILI
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Provided by Rhoda Boone
Categories Dinner Chili Quick & Easy Quick and Healthy Bean Vegetarian Salsa Cumin Oregano Tomato Tortillas Vegan Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
- Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
- Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
- Do Ahead
- Chili can be made 3 days ahead. Cover and chill.
THREE-BEAN CHILI WITH SPRING PESTO
Make and share this Three-Bean Chili With Spring Pesto recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.
- Add the onion and carrots and cook until tender, about 5 minutes.
- Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.
- Add the chickpeas and beans and cook until heated through, about 3 minutes.
- Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Divide the chili among individual bowls and top with the pesto.
- Serve with the bread, if desired.
Nutrition Facts : Calories 618.4, Fat 23.9, SaturatedFat 3, Sodium 913.9, Carbohydrate 81.5, Fiber 19.8, Sugar 8.8, Protein 24.5
SPICY THREE-BEAN PANTRY CHILI
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
THREE BEAN CHILI WITH PARSLEY PESTO
I know, I know...beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a great alternative, if you rinse and drain them well, and get this chili on the table much quicker. The parsley pesto gives this a nice Spring-like flavor.
Provided by JackieOhNo!
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onions and carrots; cook until tender, about 5 minutes.
- Stir in the tomates, 2 cups water, 1-1/2 t. salt, and 1/2 t. pepper and bring to a boil. Add the chickepeas and beans cook until heated through, about 3 minutes.
- Combine the garlic, pine nuts, parsley, 1/4 cup olive oil, 1/4 t. salt, and 1/8. pepper in a small bowl.
- Divide the chili among individual bowls and top with the pesto. Serve with bread, if desired.
Nutrition Facts : Calories 403.3, Fat 7.3, SaturatedFat 0.8, Sodium 2035.4, Carbohydrate 67.5, Fiber 19.7, Sugar 9.3, Protein 19.7
THREE-BEAN CHILI
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
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.
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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