CHILI BEAN RECEIPE RECIPES

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BEEF AND BEAN CHILI RECIPE - EPICURIOUS



Beef and Bean Chili Recipe - Epicurious image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
  • Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

WHITE BEAN TURKEY CHILI RECIPE - SKINNYTASTE



White Bean Turkey Chili Recipe - Skinnytaste image

A delicious, creamy White Bean Turkey Chili recipe made with canned white beans, ground turkey, aromatics and spices – no tomatoes!

Provided by Gina

Categories     Dinner    Lunch

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 20

olive oil spray
2 small onions (chopped)
5 garlic cloves (chopped)
3 pounds 93% lean ground turkey
1 4.5 ounce can diced green chilies
1/2 teaspoon kosher salt
1/2 tablespoon cumin
1/2 tablespoon oregano
2 teaspoons chili powder (to your taste)
1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
1 bay leaf
4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
2 cups chicken broth
1/2 cup reduced-fat sour cream or Greek yogurt
Monterey Jack or Pepper Jack Cheese (shredded)
diced avocado
cilantro
sliced jalapeno
Greek yogurt or sour cream
chopped scallions

Steps:

  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, saute until soft, about 4 to 5 minutes.
  • Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  • Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  • Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
  • Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  • To serve, topped with your favorite toppings.
  • Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
  • Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 307 kcal, CarbohydrateContent 25 g, ProteinContent 30 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 88 mg, SodiumContent 835 mg, FiberContent 9 g, SugarContent 2 g

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