Best Three Bean Chili With Polenta Crust Recipes

THREE-BEAN CHILI

Three-Bean Chili image

Packed with three kinds of beans, meatless chili is a stick-to-your-ribs meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 can (14 oz) vegetable or chicken broth
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, cut into 1/2-inch pieces (2 cups)
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2 1/2 teaspoons chili powder
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
2 tablespoons chopped fresh cilantro or parsley

Steps:

In 4-quart Dutch oven, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
Stir in chili, kidney and garbanzo beans. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

Nutrition Facts : Calories 420, Carbohydrate 73 g, Cholesterol 0 mg, Fiber 19 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 8 g, TransFat 0 g

THREE-BEAN CHILI

Three-Bean Chili image

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

Ingredients

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

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.

SLOW-COOKER THREE-BEAN CHILI

Slow-Cooker Three-Bean Chili image

You won't miss the meat in a spicy chili brimming with three kinds of beans.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce

Steps:

Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

Nutrition Facts : Calories 305, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 19 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1130 mg

SMOKY THREE-BEAN CHILI

Smoky Three-Bean Chili image

This spicy three-bean chili is so easy to make. Serve with baked tortilla chips and green onions to add some crunch.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped celery
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz) spicy chili beans, undrained
1 can (15 oz) kidney beans, drained, rinsed
1 can (15 oz) black beans, drained, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon finely chopped chipotle chile in adobo sauce (from 7- or 11-oz can)
1/2 teaspoon adobo sauce (from can of chipotle chiles)
Crushed tortilla chips, if desired
Sliced green onions, if desired

Steps:

In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook celery, bell pepper, onion and garlic in oil 3 minutes.
Stir in remaining ingredients except tortilla chips and green onions. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
Top individual servings with tortilla chips and green onions.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 14 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g