Best Four Bean Chili Recipes

SPICY TURKEY FOUR-BEAN CHILI

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.

FOUR BEAN TURKEY CHILI

Steps:

• In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

FOUR-BEAN TACO CHILI

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.

FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS

Steps:

• For chili:.
• Place a large stockpot over medium high heat and heat the olive oil.
• Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
• Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
• Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
• Stir together.
• Pour in the chicken stock and juice.
• Stir well.
• Add the red pepper flakes and salt and pepper to taste.
• Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
• For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
• Preheat the oven to 425.
• Grease a baking pan or cast iron skillet.
• Prepare the cornbread mix according to package directions.
• Stir in the blue cheese.
• Take care not to overmix.
• Pour the mixture into the prepared backing pan or skillet.
• Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
• Remove from the oven and cool on a rack.
• When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
• Drizzle the cornbread cubes with olive oil and place on a baking sheet.
• Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
• Season the croutons with salt and freshly ground black pepper to taste.
• When cool, store in a resealable plastic bag in the refrigerator until ready to use.

SLOW-COOKER CHIPOTLE FOUR-BEAN CHILI WITH LIME

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
• Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
• Just before serving, stir in lime juice.

FOUR BEAN CHILI

Steps:

• Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
• In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
• Cook, stirring every 15 minutes for 2 1/2 hours.
• *Notes-Top chili with cheese, onions and sour cream.
• For less heat omit jalapeño peppers.
• All ingredients can be put in a crock pot and cooked throughout the day.

FAST FOUR-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 2 cups water, 1 cup wine and the next 8 ingredients (through cannellini beans), stirring to combine.
• Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
• Top each serving with shredded cheese and other condiments as desired.

FOUR-BEAN TACO CHILI RECIPE

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. Yield: 12 cups.