Two Bean Chili Recipes

2-BEAN CHILI

2-Bean Chili image

This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tablespoons chili powder
¼ teaspoon ground black pepper
3 cups Campbell's® Tomato Juice Tomato Juice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
¼ cup sour cream
1 bunch sliced green onion
6 tablespoons shredded Cheddar cheese
1 medium chopped tomato

Steps:

Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 39.9 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 11.8 g, Protein 26.7 g, SaturatedFat 11.4 g, Sodium 637.4 mg, Sugar 6.9 g

TWO-BEAN CHILI

Two-Bean Chili image

I got this recipe from a Taste of Home publication awhile back - I previously had a favorite chili recipe that I loved and always used, but when I saw this recipe included refried beans (which I absolutely love), I had to try this! Now I have 2 favorite chili recipes (after making a few changes of my own). This particular recipe makes a large batch and it freezes GREAT.

Provided by ErikaNY

Categories Low Cholesterol

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 large onion, chopped
3 (16 ounce) cans kidney beans, rinsed and drained
1 (46 ounce) can tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 cups refried beans
2 tablespoons sugar
3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce

Steps:

In a soup kettle or Dutch oven, cook the ground beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Simmer on stove, uncovered, for 2-3 hours.
Enjoy!

Nutrition Facts : Calories 216.1, Fat 5.9, SaturatedFat 2.1, Cholesterol 23.2, Sodium 926.9, Carbohydrate 29.2, Fiber 7.5, Sugar 9.2, Protein 13.6

WEEKNIGHT TWO-BEAN CHILI

Weeknight Two-Bean Chili image

This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Steps:

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

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

Ingredients

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.

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