Three Bean Christmas Chili Recipes

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THREE BEAN TURKEY CHILI

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17



Three Bean Turkey Chili image

Steps:

  • Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
  • Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
  • Serve the chili topped with the cheese, sour cream and scallions.

2 tablespoons olive oil
2 pounds ground turkey (not lean)
Kosher salt and freshly ground black pepper
4 cloves garlic, chopped
2 stalks celery, chopped
1 large onion, chopped
3 tablespoons chile powder
2 tablespoons tomato paste
One 28-ounce can diced tomatoes
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 4-ounce can diced green chiles (mild, medium or hot, as desired)
2 cups chicken broth
1 cup shredded pepper Jack or sharp Cheddar, for topping
1 cup sour cream, for topping
1 cup sliced scallions, for topping

THREE-BEAN CHRISTMAS CHILI

Enhance ordinary chili with three types of beans and colorful bell peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13



Three-Bean Christmas Chili image

Steps:

  • Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
  • In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 380, Carbohydrate 60 g, Cholesterol 15 mg, Fat 1, Fiber 16 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 10 g, TransFat 0 g

1 can (28 oz) whole tomatoes, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15.5 oz) butter beans, drained
1 can (15 oz) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chile, seeded, chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons Old El Paso™ Thick 'n Chunky salsa
Chopped fresh cilantro, if desired

SPICY THREE-BEAN PANTRY CHILI

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12



Spicy Three-Bean Pantry Chili image

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

THREE-BEAN CHILI

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15



Three-Bean Chili image

Steps:

  • In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

BEEF & THREE-BEAN CHILI

This is one of my favorite recipes. It makes my kitchen smell so good! We love eating it with homemade bread or cornbread. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 9 servings.

Number Of Ingredients 17



Beef & Three-Bean Chili image

Steps:

  • Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Nutrition Facts : Calories 309 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 620mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons chili powder
2 tablespoons canola oil
2 small onions, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
Sour cream, optional

SIRLOIN THREE BEAN CHILI

Make and share this Sirloin Three Bean Chili recipe from Food.com.

Provided by LMillerRN

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11



Sirloin Three Bean Chili image

Steps:

  • Heat oil in large stock pot.
  • Cook beef until brown and remove.
  • Add onion and bell pepper to pot and cook 2-3 minutes.
  • Stir in remaining ingredients except beef.
  • Cover and cook over medium heat for 10 minutes.
  • Stir in beef and cook until beef is tender.Usually about 45 minutes or so.

Nutrition Facts : Calories 681.5, Fat 27.6, SaturatedFat 9.9, Cholesterol 136.1, Sodium 691.2, Carbohydrate 51.2, Fiber 16, Sugar 8, Protein 57.8

1 tablespoon vegetable oil
2 lbs boneless sirloin (cut into 1 inch cubes)
1 large onion
1 medium green bell pepper
2 (14 ounce) cans diced tomatoes
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can black beans, rinsed and drained
1 cup beef broth
1 1/2 tablespoons ground cumin
1 tablespoon chili powder

THREE BEAN MEXICAN CHILLI

A great healthy dish suitable for veggies, vegans and meat eaters alike

Provided by blulou

Time 1h

Yield Serves 4

Number Of Ingredients 0



Three bean mexican chilli image

Steps:

  • If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  • Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
  • Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  • Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  • Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
  • Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

MEATLESS THREE BEAN CHILI

Make and share this Meatless Three Bean Chili recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22



Meatless Three Bean Chili image

Steps:

  • In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
  • Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
  • Bring to a simmer and simmer for 20-25 minutes.
  • Serve in bowls with any, all or none of the optional garnishes.

Nutrition Facts : Calories 481.4, Fat 4.5, SaturatedFat 0.7, Sodium 432.7, Carbohydrate 87.6, Fiber 27.6, Sugar 10.6, Protein 27.7

2 teaspoons olive oil
1/2 cup chopped onion
1/2 red sweet bell pepper, chopped
2 -3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/4 cup water
2 teaspoons ground cumin
1 teaspoon cilantro
1/2-1 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
shredded cheddar cheese
crushed tortilla chips
light sour cream
cilantro
chopped green onion
chopped tomato

SLOW COOKER 3-BEAN CHILI

This is so easy and so tasty. Freezes great for meals later in the week. If you want it a little thinner add an extra can of tomato sauce. Also the green chiles are not hot but add a wonderful flavor, so don't be afraid of them.

Provided by lmyrato

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 4h20m

Yield 10

Number Of Ingredients 12



Slow Cooker 3-Bean Chili image

Steps:

  • Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
  • Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
  • Cook on High for 4 hours or on Low for 7 hours.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 29 g, Cholesterol 41.8 mg, Fat 5.2 g, Fiber 8.9 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 877.8 mg, Sugar 4.6 g

1 (20 ounce) package 93%-lean ground turkey
1 (28 ounce) can diced fire-roasted tomatoes
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 small onion, chopped
1 (4.5 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon oregano
1 pinch ground cumin

THREE BEAN/MIXED BEAN CHILLI

A delicious chilli that my husband now chooses over a traditional beef chilli - a sign of a real winner!

Provided by lauripops

Time 2h

Yield Serves 8

Number Of Ingredients 0



Three Bean/Mixed Bean Chilli image

Steps:

  • Preheat the oven to 160 degrees
  • Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.
  • Add the spices and the chilli and stir as the aroma is released.
  • Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.
  • Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.
  • Pop in the oven and cook for 1 1/2 hours. Stir occasionally.
  • I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.

THREE-BEAN CHILI

One reviewer said she was looking for a quick, easy chili recipe, and this Three-Bean Chili ended up being the perfect choice.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 10



Three-Bean Chili image

Steps:

  • Bring all ingredients except cheese, sour cream and cilantro to boil in saucepan, stirring occasionally. Simmer on medium-low heat 10 min., stirring occasionally.
  • Serve topped with remaining ingredients.

Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 750 mg, Carbohydrate 40 g, Fiber 11 g, Sugar 9 g, Protein 16 g

1 can (28 oz.) fire-roasted crushed tomatoes
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) no-salt-added black beans, drained
1 can (15 oz.) no-salt-added red kidney beans, drained
1 can (15 oz.) no-salt-added pinto beans, drained
1 tsp. chili powder
1 tsp. ground cumin
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped fresh cilantro

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