bean chili

Three Bean and Beef Chili

olive oil

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

cumin

beef (90 percent lean)

tomatoes

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

oregano

Salt and black pepper

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Veg-Head Three-Bean Chili

(2 turns around the pan) olive or vegetable oil

medium yellow skinned onion, chopped

red pepper,

green pepper,

jalapeno pepper,

garlic,

pale beer or vegetable stock/broth

(32- ounce) can crushed tomatoes

black beans

dark red kidney beans

chili powder

cayenne hot pepper sauce, several drops

salt

spicy vegetarian refried beans

(2 cups shredded) spicy Monterey Jack or smoked cheddar

scallions,

Diced fresh seeded plum tomato

Blue and red corn tortilla chips or black bean tortilla chips,

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

A great and very easy basic chili recipe.  I like to add 1 C. frozen corn and a couple small zucchini then skip the green pepper. I always use a good quality beer and 2 cans black beans instead of kidney (not a fan). I've never found a 32 oz. can of crushed tomatoes to this day so I use the standard 28 oz. I like to use half the can of the refried beans and then freeze the other half for next time I make it. Super!

Very solid and basic chili mix with lots of room for customization. I typically add a full 12oz of a hoppy beer instead of a cup. I also have added ground turkey and most recently 2TBL SPN of dark cocoa. It turned out killer.  

This is the best chili recipe and now my ONLY one. I have tried others (by Rachel Ray or other Food Network stars and they just don't compare). It is easy to make, usually have the ingredients at home and pretty foolproof. I make it less spicy by cutting back on the chili powder and jalapeños and add 1 cup of corn, another can of black beans and pinto beans. I ALWAYS add the beer and enjoy playing around with that flavor AS WELL  (used an IPA today)…SUPER YUM!

My family and I love this chili.  I use two pounds of fresh tomatoes pulsed in the Vitamix instead of canned and omitted the stock since the liquid from the tomatoes was enough.  I reduce the cayenne by 1/2 because I'm feeding kids and then my husband and I add a bit more to the top of our bowl when we eat.  We top with fresh cilantro, avocado and lime. 

Great. I doubled red beans, tripled black beans, added julienned carrots,  2 blackened poblanos, blackened the jalepeno, added 28 can diced tomoatos, tripled cumin, added 1 tbsp extra chili powder and half can 

 Very easy recipe to make and great flavors! This recipe will be a new staple in our house. I love delicious, easy and healthy recipes! I added in some frozen corn and chickpeas but easy to do any variations to preference!

This is some of the best chili ever. I have been looking for a long time for a chili without meat. Made a few adjustments, I only add one pepper, and I also add a can of mild chili beans to it. I also do not add the jalapeno pepper. Its winter and I am making this a couple times a week.<br />

Flavors are completely unbalanced. Just as a stereo system needs to have the bass and treble balanced, so does a dish with flavors as complex as chili. This recipe is all about the high notes - very tangy, even a little harsh. It's lacking the full bodied savory notes that add depth to a good chili - like a stereo with the treble set way too high. My husband and I have adopted a primarily vegetarian diet and we're spending the fall and winter making a variety of chili recipes to find our favorites. I have a hunch that Emeril's veg chili recipe may be more inspired with his use of mushrooms to add the elusive umami flavor that is so important in chili and is missing without meat - that's my next recipe to try. Although I like a number of Rachel's concoctions IMHO this recipe misses the mark. 

I have made this recipe for years.  Great as is, but easy to play with.  I typically use chipotle in adobo to add smokiness, but if you don't want the heat, you can use smoked paprika as well. It does make four very generous portions.  

I love this recipe and have been making it over and over and over for years .  The first time I made it by the book, now I play with the ingredients.  I have made it with okra, with corn, with zucchini and summer squash, and so many more.  I always use sam adams beer (boston lager or october fest and sometimes i even add in ground chicken or turkey. This recipe is a GREAT base, and again THE ONLY base I use for red chili!  Thank you Rach!!


https://www.foodnetwork.com/videos/veg-head-three-bean-chili-0177858

Veg-Head Three-Bean Chili is so flavorful, even carnivores ask for seconds.

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.)

Weeknight Two-Bean Chili

vegetable oil

small jalapeno, minced (with some seeds)

red wine vinegar

garlic, minced

low-sodium vegetable or chicken broth

Chinese five-spice powder

beans

cilantro

brown rice

Cheddar (2 ounces)

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.

I did this recipe exactly, except for not adding the full amount of chili powder and I only added one can of beans as I added ground turkey as well.  We really did not care for it and probably will not make again. 

At first I thought the Chinese 5 spice was weird but it super grew on me and I ate two large bowls of this chili!!!!! So good!

Really enjoyed this chili. I used the cinnamon.

Great for a bean chili. To give it more depth of flavor, add 1/2 tsp each cumin and paprika, 1/4 tsp ground coriander, and 1/8-1/4 tsp cayenne pepper with the chili powder. Instead of adding with tomatoes and broth, add with the garlic and let those spices bloom! So, so good. 

I love the diversity of this dish. It's delicious over spaghetti, rice or alone with crackers. It's good with cinnamon or chinese 5-spice powder. Also it met my 4 requirements for feeding my big family with a busy week day schedule:<div><br /></div><div>1. Cheap</div><div>2. Easy</div><div>3. Tasty</div><div>4. Healthy</div><div><br /></div><div>You just can't go wrong!</div>

We absolutely love this chili. It's super fast and easy to make. We use cinnamon instead of the 5-spice powder too. Serve it up with rice, and cheese, and you'll be all set!

I absolutely loved this recipe. I did do it a little different. I did NOT add any vinegar, or that five spice stuff. I personally did not eat rice, and I added cumin, cayenne pepper  and a 1/4c. of water. It was amazing and even healthier because there was less calories, and way less carbs.

Thought this was delicious and very flavorful.

Not tasty at all! Too sweet, and the flavors just did not go well. No one in my family liked it- Will be removing from my recipe box

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

White Bean and Chicken Chili

onion,

garlic cloves,

chicken

salt,

fennel seeds

flour

(15-ounce cans) cannellini

(about

corn,

chicken stock

red pepper flakes

black pepper

Parmesan cheese

flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

I’ve been making this for more than 10 years. It’s one of my absolute favorites. I always double the cumin, fennel, and garlic (I like a lot of flavor) and I add a chopped red bell pepper - So so good!!

This is our favorite dish! Healthy and so full of flavor. 

https://www.foodnetwork.com/videos/giadas-bean-and-chicken-chili-0214203

Giada adds a fiery kick to a hale and hearty White Bean and Chicken Chili.

Giada's Bean and Chicken Chili

Three Bean Turkey Chili

turkey (not lean)

salt and black pepper

garlic, chopped

celery,

chile powder

tomato paste

kidney beans,

chicken broth

shredded pepper Jack

sour cream,

Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.

Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.

Serve the chili topped with the cheese, sour cream and scallions.

Easy and delicious, and I often make changes to a spice here and then depending on what I have around the house. EVERYONE has loved this and I freeze many one servings for a cold day. I always reheat it with some Mexican cheese on top, then add a dollop of sour cream to serve! 

Easy to make, super tasty &amp; not fattening.

Very easy to make, and I added a teaspoon of Cumin and extra garlic

Love this recipe!  I’ve made it multiple times as it’s my new go to chili recipe. I use half the garlic and chili seasoning (depends on potency of your spices). I also prefer to use a little less turkey and add more broth to desired consistency. 

This was a hit, yummy recipe! Only variation was I added a dash of cumin to turkey while pan searing it.  In the video she didn’t remove turkey from pan before searing onion, celery, garlic and tomato paste but instructions said to do so which made sense with the amount of searing to be done. Easy recipe to follow! 

https://www.foodnetwork.com/videos/three-bean-turkey-chili-5236019

Ground turkey instead of beef lightens up Valerie's chili.

Barbecue Bean Chili Dogs

barbecue sauce

chili seasoning mix

brown sugar

yellow mustard

Vegetable oil,

all-beef hot dogs

hot dog buns

white onion, chopped

Make the chili: In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, stirring occasionally.

Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat. When ready to start cooking, brush the grates with vegetable oil. Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through. Toast the buns on the grill, if desired. Put the hot dogs in the buns and top with the chili. Serve hot topped with the chopped onion.

Great recipe! Very tasty spin on a hot dog. My hubby loves spicy food so I added about a tbsp off cayenne pepper. Awesome! You could add more or less to suit your own tastes. This new take on a hotdog has definitely added hotdogs to the menu more often!

These barbecue chili beans are delicious! Will make again.

Easy, tasty. I have these twice now. Makes plain hotdogs a little special.

My husband and I loved them! I cooked my hot dogs in the oven as I didn't feel like fooling with the grill.

I made these earlier today and they came out great. I did add 1/2 a teaspoon of salt and pepper to the mix. I used Boars Head hotdogs as I prefer their flavor.

This hearty and easy chili sin carne will be your new favorite weeknight dinner! Only healthy budget-friendly ingredients are needed for this flavorful and high-protein 30-minute meal.

The Best Chili Sin Carne

onions,

vegetable broth, divided (360 ml)

bell pepper, finely chopped (150 g)

carrot,

zucchini,

tomatoes (420 ml)

tomato paste (100 grams)

corn kernels (160 g)

kidney beans (360 g), drained

chickpeas (160 g), drained

soy sauce

paprika

tsp cumin

tsp chili powder

Salt

Vegan sour cream

Avocado

Cilantro

Heat up a large non-stick pot over medium-high...

Heat up a large non-stick pot over medium-high heat. Dry sauté the garlic and onion until slightly soft. Use a splash of olive oil if wanted to make the chili richer!

Add half a cup of the vegetable broth,...

Add half a cup of the vegetable broth, the bell pepper, carrot, and zucchini. Sauté for another 5 minutes, stirring occasionally.

Now, add all remaining ingredients (the rest of...

Now, add all remaining ingredients (the rest of the vegetable broth, diced tomatoes, tomato paste, corn, kidney beans, chickpeas, soy sauce, paprika, cumin,  and cayenne). Stir well, then let the mixture simmer, uncovered, for another 15 minutes until it has thickened.

Add more cayenne and salt to taste, then...

Add more cayenne and salt to taste, then serve warm on its own or with rice, tortillas, baked potatoes, or cornbread. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lrbpsj806h9l8xq6dnyy.mp4

This easy weeknight recipe will give you the best vegan bean chili loaded with vegetables! Featuring kidney beans and chickpeas, you can use any veggies on hand and spice the chili sin carne up to your liking. Great meal prep recipe for beginners and families!

Hearty Vegan Chili Sin Carne

Comforting Pumpkin Chili is a perfect meal for the cold season. This beef chili is made with two types of beans, veggies, and a combination of fresh pumpkin and pumpkin puree.

Pumpkin Chili

canola oil

onion

oz garlic ((4-6 cloves))

red bell pepper

oz diced pumpkin ((half of a small (2.5 lbs) cooking pumpkin))

beef

beef stock

tomato sauce

pumpkin puree

kidney beans

white beans

tsp chipotle chili powder

tbsp white granulated sugar

Start by cutting pumpkin and other veggies.&nbsp;To cut pumpkin: pop the stem off with a large knife (knife always facing away from you) and cut pumpkin in half.&nbsp;Scoop out seeds and membrane. I like to use an ice cream scoop because it easily scoops up the membrane.&nbsp;Cut pumpkin halves in two and peel the tough skin off with a vegetable peeler.

Dice pumpkin, onions, bell pepper, and tomatoes. Try to get the cuts as even as possible.

Preheat the pot over medium heat and add oil.&nbsp;

Add onions and saute until transparent.&nbsp;

Add tomatoes, pumpkin, and bell peppers. Cook for a few minutes.&nbsp;

Smash garlic, mince it and add it to the veggies. Stir and cook until veggies are softened.&nbsp;

Take veggies out of the pot and set aside.&nbsp;

In the same pot, cook ground beef until browned, breaking up all the clumps. Season with some salt and pepper as it cooks.&nbsp;

Add veggies back to the pot and stir.

Increase heat to medium-high and stir in stock, pumpkin puree, tomato sauce and tomato paste.&nbsp;

Strain most of the liquid from the beans and add them to the pot. Gently stir everything well. Bring to boil.

Lower heat to low and stir in sugar, cumin, chili powder, salt, and pepper. Taste to check if more salt and spice is desired.

Cover, leaving a small crack for steam to escape, and cook for about an hour. Remember to stir once in a while to ensure even cooking.&nbsp;

As easy as chili can get. This chili packs a ton of protein and is smoky, hearty and delicious. Throw it all in a pressure cooker and you&#039;ll have dinner ready in under 30 minutes.

Top 11 bean chili recipes from across the web

The most viewed bean chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Three Bean and Beef Chili

Veg-Head Three-Bean Chili

Weeknight Two-Bean Chili

White Bean and Chicken Chili

Three Bean Turkey Chili

Barbecue Bean Chili Dogs

The Best Chili Sin Carne

Pumpkin Chili

Easy Vegan Three Bean Chili

Four Bean Chili

Lentil Bean Chili

Top 11 bean chili recipes from across the web

The most viewed bean chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Bean and Beef Chili

Veg-Head Three-Bean Chili

Weeknight Two-Bean Chili

White Bean and Chicken Chili

Three Bean Turkey Chili

Barbecue Bean Chili Dogs

The Best Chili Sin Carne

Pumpkin Chili

Easy Vegan Three Bean Chili

Four Bean Chili

Lentil Bean Chili

The most viewed bean chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine