Best 5 Mixed Bean Chili Recipes

PORK MIXED BEAN CHILI

Steps:

• Saute onion in olive oil til soft and golden.
• Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
• Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
• Eat up!

MIXED BEAN CHILI

Steps:

• Soak the dried beans overnight.
• heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
• Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
• Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
• Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
• About 20 minutes before serving, add the chopped yellow pepper and stir.
• Season with salt and pepper and stir in the sugar.
• Serve immediately.

SPICY MIXED BEAN CHILI

Steps:

• Soak the beans overnight.
• Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
• Taste before adding more salt or chili.

SPICY TURKEY AND MIXED-BEAN CHILI

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add ground turkey and saute until brown, about 7 minutes. Add diced onion, green bell pepper, celery, and garlic; saute until onion is translucent, about 5 minutes. Add chicken broth, all beans, tomatoes with juices, green chilies, chili powder, jalapenos, and ground cumin to turkey mixture. Bring chili to boil; reduce heat to low and simmer 30 minutes. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Mix in chopped fresh cilantro and serve.

THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN

Steps:

• Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
• . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
• Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
• Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.