13 Bean Chili Food

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.

13-BEAN CHICKEN CHILI

Steps:

• soak beans overnight.
• In the morning, drained the beans and put them in the crockpot.
• Carve the chicken and put bite-sized chunks in the pot. Avoid putting in skin, bone, veins, or other stuff you'd never want to find in your mouth.
• Add the garlic, onion, peppers, tomato paste, and corn.
• Cover with water--you may need to add water throughout the cooking process.
• Add the dry spices. Start with the minimum, you can always add more!
• Cook on low for about 5 hours. Don't be afraid to add more spices and let it simmer longer--it will only add more flavor.
• After it's done cooking, put in the rice and stir. Turn off the crockpot and let it sit until it has cooled a little.
• Serve with sour cream, corn chips, cornbread, or all by itself!

13 BEAN CHILI

Steps:

• Soak beans overnight.
• Simmer beans until tender (approx 3 hours).
• Brown ground beef and drain.
• Add all other ingredients.
• Simmer all together for 1 hour.

5-BEAN CHILI

Steps:

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.