Maries Two Bean Taco Chili Recipes
BEEF AND BEAN TACO CHILI
This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.
HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
WEEKNIGHT TWO-BEAN CHILI
This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
- Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
BEEF TACO CHILI
This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.
Nutrition Facts : Calories 337 calories, Fat 11g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1657mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 10g fiber), Protein 23g protein.
THREE-BEAN TACO CHILI
This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. -Wanda Lee, Hemet, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.
Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1360mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 9g fiber), Protein 31g protein.
SOUTHWESTERN BLACK BEAN CHILI
This is a different twist on chili. Corn, black beans, jalapenos, taco seasoning, sour cream and green onions give this recipe a taste of the Southwest. It's great with crushed tortilla chips or chili cheese corn chips sprinkled on top.
Provided by Lucky Clover
Categories Black Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, add ground chuck and onions. Brown meat and drain.
- Add taco seasoning and stir.
- Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
- Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
- When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
Nutrition Facts : Calories 365.3, Fat 18.3, SaturatedFat 9.9, Cholesterol 73, Sodium 433.1, Carbohydrate 28.5, Fiber 5.2, Sugar 5.1, Protein 24.1
SLOW-COOKER BEEF AND TWO-BEAN CHILI
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow
Provided by Gina Homolka
Categories Slow Cooker Chili Stew Soup/Stew Ground Beef Bell Pepper Bean Garlic Winter
Yield Serves 8
Number Of Ingredients 25
Steps:
- For the Cumin-Cilantro Sour Cream:
- In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
- For the chili:
- Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
- Cover and cook on high for 5 hours or on low for 8 to 10 hours.
- Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.
SLOW-COOKED TWO-BEAN CHILI
The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had no meat! It's so chock-full of ingredients and flavor that it's hard to believe this is a low-fat recipe. Enjoy! -Ronald Johnson, Elmhurst, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 6 servings (2 quarts).
Number Of Ingredients 20
Steps:
- In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.
Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 13g fiber), Protein 11g protein.
TACO CHILI
Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover. For more delicious recipes, sign up for our weekly emails.
Provided by Publix Aprons Simpl
Categories Vegetable
Time 4h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
- Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.
- NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18-20 minutes on your stovetop.
Nutrition Facts : Calories 258.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 764.7, Carbohydrate 16, Fiber 2.9, Sugar 4.7, Protein 18.2
FOUR-BEAN TACO CHILI
Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 cups.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1186mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.
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