PORK MIXED BEAN CHILI
I am posting this because I don't want to forget this!!! It used up the leftover pork roast and everyone liked it even better than the original meal...go figure. :) I made it again later with leftover pork tenderloin, too. It's great with corn tortillas or cornbread. Best of all it was quick and easy and my four year old spice-o-phobic liked it. The can sizes I guessed; they're just the standard size. This froze beautifully, too. And it is six GENEROUS servings.
Provided by DeeCooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion in olive oil til soft and golden.
- Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
- Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
- Eat up!
Nutrition Facts : Calories 217.8, Fat 3.9, SaturatedFat 0.6, Sodium 737.1, Carbohydrate 37.7, Fiber 9.6, Sugar 4.2, Protein 10.2
SPICY TURKEY AND MIXED-BEAN CHILI
Steps:
- Heat vegetable oil in heavy large pot over medium-high heat. Add ground turkey and saute until brown, about 7 minutes. Add diced onion, green bell pepper, celery, and garlic; saute until onion is translucent, about 5 minutes. Add chicken broth, all beans, tomatoes with juices, green chilies, chili powder, jalapenos, and ground cumin to turkey mixture. Bring chili to boil; reduce heat to low and simmer 30 minutes. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Mix in chopped fresh cilantro and serve.
MIXED BEAN CHILI
Easy crockpot recipe. We think its really tasty. Can be served over rice, nacho chips or as a filler for tortillas. Or just serve it with bread.
Provided by HVLS1842
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried beans overnight.
- heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
- Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
- Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
- Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
- About 20 minutes before serving, add the chopped yellow pepper and stir.
- Season with salt and pepper and stir in the sugar.
- Serve immediately.
Nutrition Facts : Calories 370, Fat 4.4, SaturatedFat 1, Cholesterol 7.2, Sodium 370.6, Carbohydrate 61.2, Fiber 13.4, Sugar 8.3, Protein 23.4
SPICY MIXED BEAN CHILI
I use whatever beans I have to hand for this recipe. Cooking time does not include soaking. If you have a pressure cooker it is a lot faster to cook the beans using this though.
Provided by Pie Queen
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight.
- Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
- Taste before adding more salt or chili.
SPICY TURKEY & MIXED-BEAN CHILI
Steps:
- Heat vegetable oil in heavy large pot over medium-high heat. Add ground turkey and sauté until brown, about 7 minutes. Add diced onion, green bell pepper, celery and garlic; sauté until onion is translucent, about 5 minutes. Add chicken broth, all beans, tomatoes with juices, green chilies, chili powder, jalapeños, and ground cumin to turkey mixture. Bring chili to boil; reduce heat to low and simmer 30 minutes. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Mix in chopped fresh cilantro and serve.
BEEF AND MIXED BEAN CHILI
Categories Soup/Stew Beef Stew Super Bowl Quick & Easy Wheat/Gluten-Free Tailgating
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in large Dutch oven over medium heat. Add onions, peppers and 1/2 tsp salt. Saute until vegetables are softened, stirring occasionally, about 8 min. Add spices, garlic and chipotles. Continue cooking for 3-4 minutes. Add ground beef, and increase heat to med-high, being careful not to scorch the spices. When beef is no longer pink, stir in the beans, tomatoes, broth, oregano, bay leaf and 1/2 tsp. salt. Bring to a simmer, lower heat and cover for 45 min. Remove the lid and continue to simmer until the beef is tender and sauce has reached the desired consistency, about 45 min. more. Season with additional salt and pepper to taste. Before serving, remove bay leaf and chipotles, if desired. Garnish to taste with condiments suggested above.
THANKSGIVING MIXED BEAN CHILI WITH PUMPKIN AND CORN
Number Of Ingredients 1
Steps:
- PREPARATION Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf. . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant. Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings. Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread. Tips Heirloom beans are available online from several sources. I use Rancho Gordo for my heirloom purchases. It is really worth getting to know these delicious, beautiful beans. Advance preparation: The beans can be simmered 3 or 4 days ahead through Step 1. The chili will keep for 3 or 4 days in the refrigerator. This freezes well.
MIXED BEAN CHILI FROM BONNIE STERN
Steps:
- 1. Heat oil in large pot or dutch oven. Add onions and garlic and cook gently for 5 minutes until tender and fragrant. Add ground beef and cook until no longer pink over medium heat. Add chili powder, cumin, paprika and oregano. Cook for about 30 seconds until well combined. Stir in tomatoes, chipotles and adobo sauce. Cook for 10 minutes. 2. Drain and rinse beans and add to sauce mixture. Add water if necessary. 3. Cook, covered, for 1 to 2 hours, until beans are tender and mixture is quite thick. Uncover if necessary to reduce liquid. Add pepper, salt and cilantro. Season to taste. (This is assuming you used dried beans. 1 hour is probably long enough, but I usually cook it longer. You can also add more of the spices I think.)
THANKSGIVING MIXED BEAN CHILI WITH CORN AND PUMPKIN
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h15m
Yield Yield: Serves 6 generously
Number Of Ingredients 15
Steps:
- Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add crushed garlic and bay leaf, reduce heat, cover and simmer 30 minutes. Add salt and continue to simmer another 45 minutes to an hour. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
- . Meanwhile, heat oil over medium heat in a heavy skillet and add chopped onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, stir in chopped garlic, stir together for 30 seconds to a minute, until fragrant, and add ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until mixture begins to stick to pan. Add chopped tomatoes with juice, pinch of sugar, and salt to taste. Bring to a simmer and cook, stirring often, until tomatoes have cooked down and mixture is beginning to stick to the pan, about 10 minutes. Stir in tomato paste dissolved in water and bring back to a simmer. Simmer, stirring often, for 10 minutes, until mixture is thick and fragrant.
- Stir tomato mixture into beans. Add winter squash and bring to a simmer. Taste and adjust salt. Simmer, stirring often so that the chili mixture doesn't settle and stick to the bottom of the pot, for 45 minutes. Add more water if chili seems too thick. Stir in corn and simmer for another 10 minutes. The beans should be very soft and the chili thick and fragrant. Taste and adjust seasonings.
- Shortly before serving stir in cilantro. Simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco. Serve with biscuits or cornbread.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 9 grams
MIXED BEAN CHILI WITH SWEET POTATO
Number Of Ingredients 13
Steps:
- 1. In large saucepan, saute scallions, bell pepper until pepper is softened. 2. Add chili powder, cumin, coriander and oregano; stir to combine. 3. Add sweet potatoes and one cup water to vegetable mixture; bring liquid to a boil. 4. Reduce heat to low; simmer, covered, 15 minutes, until potatoes are tender. 5. Stir in tomatoes, black and red beans and salt; return mixture to a boil. 6. Reduce heat to low; simmer, stirring occasionally, until vegetables are very tender and mixture is thickened.
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