30 Minute Three Bean Chili Food

30-MINUTE THREE-BEAN CHILI

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and squash. Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

VEG-HEAD THREE-BEAN CHILI

Steps:

• 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.

30-MINUTE WHITE BEAN CHILI

Steps:

• Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender. Stir in turkey. Cook until turkey is cooked through, stirring occasionally to break up the turkey. Drain.
• Add broth, tomatoes with their liquid, mustard, chili powder and pepper; mix well. Bring to boil; reduce heat to medium-low. Simmer 10 minutes, stirring occasionally.
• Stir in beans and corn; cook 5 minutes, stirring occasionally. Serve topped with the cheese.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat.
• Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
• Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
• Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes.
• Add the tomatoes-crushing them through your fingers into the skillet-along with their juices and the beans; bring to a boil.
• Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.
• Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

30-MINUTE CHILI FROM RO*TEL

Steps:

• Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
• Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times.

VEGETARIAN THREE-BEAN CHILI

Steps:

• Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
• Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
• Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
• Do Ahead
• Chili can be made 3 days ahead. Cover and chill.

30-MINUTE BEAN & BBQ CHICKEN CHILI

Steps:

• Combine ingredients in saucepan; bring to boil on medium-high heat.
• Simmer on low heat 10 min. or until heated through, stirring occasionally.

BEST EVER THREE BEAN CHILI

Steps:

• Saute onions and garlic in olive oil over medium heat until softened.
• Add cumin and chili powder to pan to toast.
• Add the rest of the ingredients and stir well.
• Simmer on low for at least 30 minutes.
• Serve in bowls and top with shredded cheddar cheese.