Discover the tantalizing flavors of bean chili, a delectable dish that combines the hearty goodness of beans with the rich warmth of chili, all while being mindful of your dietary restrictions. Whether you're a vegetarian seeking a protein-packed meal or an individual seeking a sugar-free and meat-free culinary experience, this culinary guide will lead you on a journey to create a flavorful and satisfying bean chili that caters to your dietary needs.
Let's cook with our recipes!
SLOW COOKER LOW CARB NO-BEAN CHILI
Provided by Brenda Bennett | Sugar-Free Mom
Time 8h15m
Number Of Ingredients 15
Steps:
- Brown your ground beef with the onion and garlic in a large skillet until no longer pink.
- Stir in the dry seasonings then place it into the slow cooker.
- Add all remaining ingredients into the slow cooker and stir to combine.
- Cook on low 8 hours or high 4 hours.
- Optional toppings: green chiles, cheddar cheese, sour cream, avocado
Nutrition Facts : ServingSize 1.5 cups, Calories 363 kcal, Carbohydrate 9 g, Protein 21 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 713 mg, Fiber 2 g, Sugar 3 g
LOW-FAT VEGETARIAN WHITE BEAN CHILI
Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
- Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
- Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
- Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
- Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.
Nutrition Facts : Calories 258 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, Sodium 369 mg, Sugar 2 g, Fat 4 g, ServingSize about 12 servings, UnsaturatedFat 0 g
GROUND BEEF CHILI WITH BEANS
A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!
Provided by Marla L
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Pour tomatoes into a large stockpot over medium heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
- Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
- Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
- Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
- Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g
BEAN CHILI (MEAT- AND SUGAR-FREE)
Make and share this Bean Chili (Meat- and Sugar-Free) recipe from Food.com.
Provided by DaisySunshine
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in frying pan at medium temperature. Addonion, celery, green pepper, garlic and stir fry until limp, 2-3 minutes.
- Add all beans and tomato sauce.
- Add chili powder, oregano and garlic powder.
- Heat through and serve. Best if simmered covered for one hour.
MEATLESS THREE BEAN CHILI
Make and share this Meatless Three Bean Chili recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
- Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
- Bring to a simmer and simmer for 20-25 minutes.
- Serve in bowls with any, all or none of the optional garnishes.
Nutrition Facts : Calories 481.4, Fat 4.5, SaturatedFat 0.7, Sodium 432.7, Carbohydrate 87.6, Fiber 27.6, Sugar 10.6, Protein 27.7
NO-BEAN CHILI
I make this chili without beans for my daughter who doesn't like chunky vegetables or spicy hot chili. Great on hotdogs too.
Provided by JHawk
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat bacon grease in a large pot over medium-high heat. Cook and stir ground beef in the hot pot until almost browned, about 5 minutes. Reduce heat to medium and add onion; cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.
- Add garlic, chili powder, paprika, oregano, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add tomato puree, water, tomato paste, sugar, and bouillon cube. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 60 minutes.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 20.2 g, Cholesterol 83.4 mg, Fat 16.9 g, Fiber 5.1 g, Protein 26.9 g, SaturatedFat 6.4 g, Sodium 1044.3 mg, Sugar 9.6 g
BEEF CHILI (NO BEANS)
When the fall weather moves in, it's time to make this delicious chili. Serve over a piping hot sweet potato.
Provided by Sacred Plates
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
- Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
- Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 12.9 g, Cholesterol 69.6 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 10.2 g, Sodium 954.1 mg, Sugar 4.5 g
20-MINUTE VEGETARIAN WHITE BEAN CHILI
I'm always surprised by how complex this tastes considering it only takes 20 minutes! Three kinds of beans add interest to this simple (and fast) vegetarian/vegan white bean chili recipe. A weeknight go-to around here!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 23
Steps:
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!
Nutrition Facts : Calories 158 kcal, Sugar 5 g, Sodium 600 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, ServingSize 1 serving
LIMA BEAN MEATLESS CHILI
Make and share this Lima Bean Meatless Chili recipe from Food.com.
Provided by MESSY BIRD
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
- Simmer until beans are tender.
- Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
- You may add ham, or smoked sausage or any other meat you like as an option.
Nutrition Facts : Calories 496.7, Fat 2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 634.7, Carbohydrate 97.4, Fiber 29, Sugar 22.4, Protein 27.3
BEAN-FREE PALEO CHILI
Beanless paleo chili that is perfect for those cold rainy days! Garnish with avocado and diced fresh onion.
Provided by April Wiuff Propst
Categories Everyday Cooking
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- While meat is browning, melt ghee in a saucepan over medium heat. Add onion, bell pepper, and garlic; cook until onion is translucent and bell pepper is soft, 3 to 5 minutes. Dice 2 tomatoes and add to the saucepan with the onion and bell pepper. Place remaining 4 tomatoes in a blender and puree; transfer puree to the saucepan with the vegetables. Stir green chiles, cumin, chili powder, salt, garlic powder, and black pepper into the chili.
- Stir browned beef into the saucepan with the chili. Simmer until heated through, about 30 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 10.1 g, Cholesterol 100.1 mg, Fat 21.1 g, Fiber 3 g, Protein 27.6 g, SaturatedFat 8.6 g, Sodium 522.7 mg, Sugar 5.3 g
VEGAN NO BEAN CHILI
This recipe is for a vegan "true" chili. This is not going to be a chili bean recipe or a soup, although I'm sure i would be good, with some modifications, as either. This is adapted from "Jeff's Hot Dog Chili" which can be found here: https://www.allrecipes.com/recipe/223538/jeffs-hot-dog-chili/ . It is a perfect topper for hot dogs, chili cheese fries and sloppy joes. I know there are a lot of ingredients but it will be worth it. If you are not vegan, it is great with shredded cheese on top. I eat mine with diced onions, shredded cheese and yellow mustard. Enjoy!
Provided by Cherise B.
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat.
- Dice up 1/2 a small yellow onion and the jalapeño and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside.
- Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it.
- While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth.
- Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP.
- Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. .
- Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat.
- In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. .
- Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. .
- Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeño 1 tsp at a time or additional chili power in the same fashion.
- *Substitutions*.
- EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery.
- **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
Nutrition Facts : Calories 171.8, Fat 14.7, SaturatedFat 1.8, Cholesterol 0.2, Sodium 638.6, Carbohydrate 10.6, Fiber 1.9, Sugar 6.8, Protein 1.8
Tips:
- Choose the right beans: Different beans have different flavors and textures. For a hearty chili, choose kidney beans or black beans. For a milder chili, choose pinto beans or cannellini beans.
- Soak your beans overnight: This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to your chili. Some good choices include onions, peppers, celery, carrots, and tomatoes.
- Don't be afraid to experiment with spices: Chili is a great dish to experiment with different spices. Some good choices include chili powder, cumin, paprika, oregano, and garlic powder.
- Simmer your chili for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve your chili with your favorite toppings: Some good choices include sour cream, cheese, avocado, and cilantro.
Conclusion:
Bean chili is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It is a great way to use up leftover beans, and it can also be made ahead of time and frozen for later. Whether you are a vegetarian or a meat-eater, there is a bean chili recipe out there for you. So next time you are looking for a quick and easy meal, give bean chili a try.
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