3 BEAN CHILI RECIPE RECIPES

Name: Three Bean and Beef Chili
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 cups (serves 8, serving size 1 1/4 cup)
Ingredients: 1 tablespoon olive oil; 1 onion, diced (1 cup); 1 red bell pepper, diced (1 cup); 2 carrots, diced (1/2 cup); 2 teaspoons ground cumin; 1 pound extra-lean ground beef (90 percent lean); One 28-ounce can crushed tomatoes; 2 cups water; 1 chipotle chile in adobo sauce, seeded and minced; 2 teaspoons adobo sauce from the can of chipotles; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper; One 15.5-ounce can black beans, drained and rinsed; One 15.5-ounce can kidney beans, drained and rinsed; One 15.5-ounce can pinto beans, drained and rinsed

THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...

Three Bean and Beef Chili Recipe | Ellie Krieger | Food ... image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

Steps:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 295 calorie, FatContent 8 grams, SaturatedFatContent 2.5 grams, CholesterolContent 37 milligrams, SodiumContent 512 milligrams, CarbohydrateContent 35 grams, FiberContent 10 grams, ProteinContent 22 grams, SugarContent 8 grams

VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY | FOOD NETWORK

Veg-Head Three-Bean Chili Recipe | Rachael Ray | Food Network image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

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.

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