Best 7 Lots A Bean Chili Recipes

SIX-BEAN CHILI

Steps:

• In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

LOTS-A-BEAN CHILI

Steps:

• Fry ground beef until browned in large stockpot, Add garlic and onion, saute over medium heat for 5 min stirring now and then Add celery, green pepper and carrots and saute 5 minutes.
• add beans, tomatoes, paste and spices, hot peppers if desired.
• bring to a boil and simmer covered on low heat for 3-4 hours until thickend.
• Sometimes I can only get kidney beans in 14 oz cans, that is no big deal just add them and if you cant find one kind just substitue with one of the others.
• I have also thrown leftover green beans in too.

GROUND BEEF CHILI WITH BEANS

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.

FULL O' BEANS CHILI

Steps:

• Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.)

FOUR BEAN CHILI

Steps:

• Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
• In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
• Cook, stirring every 15 minutes for 2 1/2 hours.
• *Notes-Top chili with cheese, onions and sour cream.
• For less heat omit jalapeño peppers.
• All ingredients can be put in a crock pot and cooked throughout the day.

VERY VEGGIE AND BEEF CHILI

Steps:

• Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
• Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
• Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

2-BEAN CHILI

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.