RED BEANS FOR CHILI RECIPES

RED BEAN CHILI RECIPE | SOUTHERN LIVING

Red Bean Chili Recipe | Southern Living image

This simple beefy chili recipe is packed with flavor even though it has a short ingredient list. While you can easily throw all of the indredient into your dutch oven for an easy one dish meal, you can also toss the ingredients into your slow cooker for a hands-off cooking experience.

Provided by Southern Living

Yield Makes 8 cups

Number Of Ingredients 9

Ingredients

2 pounds lean ground beef
1 large onion, chopped
2 (15-ounce) cans light red kidney beans
1 (12-ounce) can tomato juice
1 (10 3/4-ounce) can tomato soup
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Garnish: chopped onion

Steps:

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

RED BEAN CHILI RECIPE | REAL SIMPLE

Red Bean Chili Recipe | Real Simple image

Provided by Cynthia Nicholson

Total Time 40 minutes

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

2 to 2 1/4 pounds lean ground beef
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
2 14 1/2-ounce cans vegetable or beef broth
? cup chili powder
2 teaspoons ground cumin
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
optional toppings and sides: grated Cheddar, sour cream, minced jalapeño, corn bread

Steps:

Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes.
Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook for 1 minute more.
Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven; bring to a boil.
Stir in the chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes.
Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.
Serve with the Cheddar, sour cream, jalapeño, and corn bread, if desired.

Nutrition Facts : Calories 571 calories, CarbohydrateContent 34 g, CholesterolContent 137 mg, FatContent 22 g, FiberContent 12 g, ProteinContent 56 g, SaturatedFatContent 8 g, SodiumContent 2132 mg, SugarContent 7 g

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