FOUR BEAN CHILI RECIPE RECIPES

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FOUR-BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Four-Bean Salad Recipe: How to Make It - Taste of Home image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right—no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

  • In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 28g carbohydrate (16g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

THREE BEAN TURKEY CHILI RECIPE | VALERIE BERTINELLI | FOOD ...



Three Bean Turkey Chili Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
2 pounds ground turkey (not lean) 
Kosher salt and freshly ground black pepper 
4 cloves garlic, chopped 
2 stalks celery, chopped 
1 large onion, chopped 
3 tablespoons chile powder 
2 tablespoons tomato paste 
One 28-ounce can diced tomatoes 
One 15-ounce can pinto beans, rinsed and drained 
One 15-ounce can kidney beans, rinsed and drained 
One 15-ounce can black beans, rinsed and drained 
One 4-ounce can diced green chiles (mild, medium or hot, as desired) 
2 cups chicken broth 
1 cup shredded pepper Jack or sharp Cheddar, for topping 
1 cup sour cream, for topping 
1 cup sliced scallions, for topping 

Steps:

  • Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
  • Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
  • Serve the chili topped with the cheese, sour cream and scallions.

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