Best Chili Bean Stew Recipes

CHILI BEAN STEW

Chili Bean Stew image

Another vegetarian stew that has become one of my favourite. Serve with sour-dough bread to mop up the juices. Soaking time not included in preparation time.

Provided by Chef Dudo

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb red kidney beans, uncooked
5 cups water
1 tablespoon olive oil
1/2 lb onion, peeled and finely chopped
1 garlic clove, crushed
1/2 lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 (14 ounce) can tomatoes
2 tablespoons tomato puree
3 tablespoons red wine
2 ounces bulgur wheat or 2 ounces couscous
2 1/2 cups stock (liquid reserved from cooking the beans)
1 tablespoon lemon juice
salt and pepper

Steps:

Soak the beans overnight in water, drain and rinse well.
Bring the beans to the boil in the 5 cups of water, let boil for ten minutes.
Then cover the pot and simmer for a further 35 - 40 minutes.
When the beans are soft, drain and reserve the stock for use later.
Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, and spices.
Stir well and cook for 5 minutes
Add the tomatoes, tomato purée, red wine, bulgur wheat or couscous
Stir and then add the stock.
Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
Add the lemon juice, season with salt and pepper.
Cook 20 - 30 minutes
Serve hot.

Nutrition Facts : Calories 199.3, Fat 4.2, SaturatedFat 0.6, Sodium 104, Carbohydrate 32.3, Fiber 8.8, Sugar 7.2, Protein 8.5

SPICY CHILI BEAN STEW

Spicy Chili Bean Stew image

Categories Salad Sauce Bean Stew Vegan Raw Simmer Boil

Yield 8 or more servings

Number Of Ingredients 14

Ingredients

1 pound dried kidney, red, or pink beans, rinsed and sorted
2 tablespoons olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced 2 bay leaves
One 16-ounce can salt-free diced tomatoes, undrained
3/4 cup salt-free tomato sauce
2 teaspoons chili powder, more or less to taste
2 teaspoons ground cumin
2 fresh hot green chilies, seeded and minced
1/4 cup raw bulgur, optional
1 cup frozen corn kernels, thawed
Salt to taste
1 large green bell pepper, cut into short, narrow strips
Chopped fresh cilantro for topping, optional

Steps:

Soak the beans overnight in plenty of water in a large covered soup pot. Or for a quicker soaking, cover the beans with water 2 hours or so before you begin the soup, bring to a boil, then cover and let stand off the heat. Once you're ready to begin the soup, drain the beans in a colander.
Heat 1 tablespoon of the oil in the same pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Return the beans to the pot with the onion and garlic. Cover with fresh water in a ratio of about double the water to the volume of beans. Bring to a rapid simmer, then lower the heat. Cover and simmer gently but steadily for 1 to 1 1/2 hours, or until the beans are tender.
Add the bay leaves, tomatoes, tomato sauce, chili powder, cumin, chilies, and optional bulgur. Return to a simmer, then simmer gently over low heat for 30 minutes. Taste to make sure that the bulgur is tender; if not, simmer for 5 to 10 minutes more. Adjust the consistency with additional water if needed, but let the soup remain thick. Stir in the corn kernels and season with salt. Continue to simmer over very low heat.
Heat the remaining tablespoon of oil in a small skillet. Add the green bell pepper and sauté over medium heat, stirring frequently, until it is fragrant and just lightly touched with brown. Remove from the heat. Discard the bay leaves from the soup, then serve. Top each serving with a few strips of sautéed bell peppers and a sprinkling of cilantro, if desired.
Nutrition Information
Per serving:
Calories: 292
Total fat: 4g
Protein: 16g
Fiber: 18g
Carbohydrate: 51g
Cholesterol: 0mg
Sodium: 100mg