Full O Beans Chili Recipes

Steps:

• In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.)

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.
• Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.
• Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.