Lisas Red Bean Chili Recipes

VEGETARIAN RED BEAN CHILI

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia

Provided by Taste of Home

Categories Lunch

Time 5h10m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Vegetarian Red Bean Chili image

Steps:

In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

Ingredients

1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional

RED BEAN CHILI

Make plans to make Red Bean Chili. With garlic, chili powder, ground cumin and chopped cilantro, this Red Bean Chili is a must when the weather is cools.

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 servings, about 1 cup each

Number Of Ingredients 13

Red Bean Chili image

Steps:

Season meat with adobo. Brown in hot oil in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 min. or until tender, stirring occasionally.
Stir in chili powder and cumin; cook 2 min. Stir in all remaining ingredients except cheese. Bring to boil; simmer on low heat 30 min., stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 9 g, Sugar 5 g, Protein 22 g

Ingredients

1/2 lb. lean ground beef
1 tsp. adobo seasoning with pepper
1 Tbsp. extra virgin olive oil
1 onion, chopped
1/2 cup chopped green peppers
1 tsp. minced garlic
1 Tbsp. chili powder
1 tsp. ground cumin
2 Tbsp. tomato paste
1 Tbsp. chopped fresh cilantro
1 can (15.5 oz.) small red beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
1 cup KRAFT Shredded Mild Cheddar Cheese

BEAN & PEPPER CHILLI

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 10

Bean & pepper chilli image

Steps:

Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

Ingredients

1 tbsp olive oil
1 onion , chopped
350g pepper , deseeded and sliced
1 tbsp ground cumin
1-3 tsp chilli powder , depending on how hot you want your chilli to be
1 tbsp sweet smoked paprika
400g can kidney bean in chilli sauce
400g can mixed bean , drained
400g can chopped tomato
rice , to serve (optional)

HARISSA AND WHITE BEAN CHILI

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Provided by Yasmin Fahr

Categories dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 20

Harissa and White Bean Chili image

Steps:

In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

Ingredients

2 tablespoons olive oil
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
Kosher salt
1 (10-ounce) container cherry or grape tomatoes (1 pint)
1 to 2 tablespoons harissa, depending on heat preference
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, grated or minced
2 tablespoons low-sodium soy sauce
2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed
2 cups low-sodium vegetable broth
Black pepper
3 packed cups baby spinach
2 limes, 1 halved, 1 cut into wedges for serving
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving