RECIPE FOR KIDNEY BEANS RECIPES

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BEEF CHILI WITH KIDNEY BEANS RECIPE - FOOD.COM



Beef Chili With Kidney Beans Recipe - Food.com image

SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
6 medium garlic cloves, minced (about 2 TBSP)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 lbs lean ground beef (80 %)
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
salt
2 limes, cut into wedges

Steps:

  • Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
  • Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
  • Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
  • Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
  • Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
  • Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
  • Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
  • Adjust the seasoning with additional salt.
  • Serve with lime wedges and condiments (see note), if desired.

Nutrition Facts : Calories 440.1, FatContent 14.3, SaturatedFatContent 5, CholesterolContent 73.7, SodiumContent 317, CarbohydrateContent 46, FiberContent 13.9, SugarContent 9.9, ProteinContent 35.8

SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS RECIPE ...



Sweet potato jackets with guacamole & kidney beans recipe ... image

Unlike regular potatoes, sweet potatoes count as one of your five-a-day. They're naturally sweet-tasting and they won't disrupt your blood sugar levels

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 9

a drop of rapeseed oil
2 sweet potatoes
1 large avocado
juice 1 lime, plus 2 wedges
1 red chilli, deseeded and finely chopped
2 tomatoes, finely chopped
⅓ small pack coriander, leaves roughly chopped
1 small red onion, finely chopped
400g can red kidney beans in water, drained

Steps:

  • Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
  • Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
  • Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.

Nutrition Facts : Calories 586 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 24 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.3 milligram of sodium

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