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Chili | Best Bean Chili bean recipes

Chili | Best Bean Chili bean recipes

Best Bean Chili
Greek Chili
White Chili

Best Bean Chili
Makes 6 servings (about 1 1/3 cups each)
Preparation Time: 10 to 15 minutes
Cooking Time: 20 to 30 minutes

Vegetable cooking spray
1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa

Preparation

Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer.
Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.
SLOW COOKER TIP: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Greek Chili
Makes 8 servings (about 1 cup chili and 2/3 cup macaroni each)
12 ounces lean ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/2 teaspoon dried mint leaves
1 tablespoon unsweetened cocoa
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Sliced green onions and tops, crumbled feta cheese, sliced Greek olives, as garnish *

Preparation

Saute ground beef, onion, and garlic in large saucepan until ground beef is browned, about 5 minutes; add spices, herbs and cocoa and cook 1 to 2 minutes longer.
Stir in tomatoes, beans, and honey; heat to boiling. Reduce heat and simmer, covered, 15 minutes; uncover and simmer until thickened, about 15 minutes.
Spoon chili over macaroni in bowls; garnish with green onions, feta cheese and olives.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information?

Nutrient Information

Per serving: Calories 343; Fat 8g; % Calories from Fat 22; Potassium 458mg; Carbohydrate 49g; Folate 115mcg; Sodium 661mg; Calcium 115mg; Protein 18g; Dietary Fiber 7g; Cholesterol 29mg

White Chili
Makes 6 main dish servings
Preparation Time: 35-40 minutes

Vegetable cooking spray
1 1/2 cups chopped onions
1 teaspoon minced garlic
1 teaspoon finely chopped ginger root
1/2 to 1 jalapeo chili, finely chopped
4 ounces mishrooms, cut into fourths
1 tablespoon flour
1 pound boneless, skinless chicken breasts, cubed
2 cans (15 ounces each) any White beans* or 3 cups cooked dry-packaged White beans*, rinsed, drained
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
Salt
White pepper
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons sliced green or black olives
2 tablespoons finely chopped cilantro or parsley

Preparation

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute chopped onions, garlic, gingerroot and jalapeo chili 5 minutes. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes. Stir in flour; cook 1 minute longer.
Add chicken, beans, chicken broth and herbs; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf; season to taste with salt and white pepper. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro.
*Bean suggestions: Great Northern, Navy and Large Lima (also called butter beans)
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Starting with dry-packaged beans and need soaking information?

Nutritional Information

Per serving: Calories 297; Fat 3g; % of Calories from Fat 10; Carbohydrate 37g; Folate 133mcg; Sodium 231mg; Protein 30g; Dietary Fiber 1g; Cholesterol 146mg

Chili | Best Bean Chili bean recipes