FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
FOUR BEAN CHILI
This dish is pleasing to the eye and to the palate! You can easily adjust the spices to suit your taste, and add Tabasco or hot pepper sauce if you'd like more heat. I usually serve my chili over corn chips, topped with shredded cheese and sour cream. This recipe is always a bit hit at potlucks!
Provided by Hippie2MARS
Categories Beans
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Brown beef with onions, green peppers, garlic, and taco seasoning until meat is cooked through and onions are clear.
- Place cooked beef mixture in crockpot.
- Add all canned items, ending with the broth.
- Add the spices and mix through lightly.
- Cover and cook on low for 5-6 hours.
- If not using a crockpot, place all in large Dutch oven, and simmer for at least 1 hour over low heat.
Nutrition Facts : Calories 357.1, Fat 12.8, SaturatedFat 4.6, Cholesterol 51.8, Sodium 696.1, Carbohydrate 35.3, Fiber 10.2, Sugar 2.8, Protein 26.2
SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI
A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.
Provided by sarahamidon
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
- Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
- Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
- Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g
FOUR BEAN CHILI
I love chili, and every chili recipe is a little different. I also love different beans and a lot of veggies in my chili. I love this chili over rice, on nachos, hot dogs or just by itself. This chili taste even better the next day!
Provided by Leahjoy
Categories Black Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 314.7, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1249.9, Carbohydrate 34.6, Fiber 10.7, Sugar 5.8, Protein 25.5
FOUR-BEAN CHILI
Steps:
- For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
- Serve the chili with the toppings bar.
FOUR BEAN TURKEY CHILI
Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. "Serve bowls sprinkled with your favorite shredded cheese," suggests Judith Whitford of East Aurora, New York.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts :
FOUR-BEAN TACO CHILI
Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 cups.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1186mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.
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