Best Two Bean Chili Recipes

CHICKEN AND TWO BEAN CHILI

Steps:

• Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
• Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

WEEKNIGHT TWO-BEAN CHILI

Steps:

• Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
• Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
• Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

EMERIL'S TWO-BEAN TURKEY CHILI

Steps:

• Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
• Combine all ingredients thoroughly.

SLOW-COOKED TWO-BEAN CHILI

Steps:

• In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.

SLOW-COOKER BEEF AND TWO-BEAN CHILI

Steps:

• For the Cumin-Cilantro Sour Cream:
• In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
• For the chili:
• Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
• Cover and cook on high for 5 hours or on low for 8 to 10 hours.
• Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

SPICY TWO-BEAN VEGETARIAN CHILI

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
• Also called cracked wheat; available at natural foods stores and supermarkets.

TWO-BEAN VEGETARIAN CHILI

Steps:

• In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
• Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
• Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

WEIGHT WATCHERS TWO-BEAN CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add the beef and cook, breaking it apart with a wooden spoon until no longer pink, about 4 minutes.
• Add the onion, garlic, bell pepper, chili powder and cumin.
• Cook until the vegetables are softened, 3-4 minutes.
• Stir in the tomatoes, beans and salt and bring to a boil.
• Reduce the heat and simmer, uncovered, until the chili thickens slightly, about 15 minutes.
• Serve topped with the sour cream and scallions.

MEXICAN TWO BEAN CHICKEN CHILI

Steps:

• Put all ingredients in a stock pot.
• Bring to a boil, lower heat and simmer for 30 minutes.
• Serve with cheddar cheese, sour cream, and tortilla chips.

SPICY TWO-BEAN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

CHUNKY TWO-BEAN & BEEF CHILI

Steps:

• Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
• Sprinkle beef with salt.
• Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
• Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
• Add garlic and jalapeno; saute 1 minute.
• Add wine, scraping pan to loosen browned bits; return beef to pan.
• Stir in sugar and remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

TWO BEAN CHILI (VEGETARIAN)

Steps:

• 1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
• 2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
• ENJOY!

TWO-BEAN TURKEY CHILI

Steps:

• 1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
• 2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

TWO-BEAN CHILI WITH VEGETABLES

Steps:

• Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

TEX-MEX TWO BEAN CHILI

Steps:

• In 6-quart saucepan, heat oil; saute onion, green pepper and garlic 3-4 minutes, or until tender.
• Add stew meat and sausage, stirring to crumble sausage; cook 5-6 minutes.
• Blend in tomato puree, broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper, if desired. Bring to a boil. Reduce heat; simmer uncovered 1 1/2 hours, stirring occasionally.
• Mix in beans. Cover and simmer and additional 30 minutes.

TWO-BEAN CHILI WITH BBQ SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Add onions, garlic, jalepeno, peppers, celery, salt, cumin, and oregano. Cook, stirring often until vegetables soften (8-10 min).
• Transfer satueed vegetables to a slow cooker, add carrots, tomatoes and liquid, barbecue sauce, water, and beans, and liquid.
• Cover; set on low; cook 8 to 10 hours.

BEAN-FREE CHILI FOR TWO

Steps:

• Combine beef, green pepper, and onion in a large saucepan over medium-high heat; cook and stir until beef is browned, 5 to 7 minutes. Drain excess grease.
• Reduce heat to medium. Add tomatoes, tomato juice, tomato paste, chili powder, garlic powder, cumin, and cayenne; mix well. Cover and cook until sauce begins to bubble gently, 5 to 10 minutes.
• Pour wine into the sauce. Cover and simmer over low heat until flavors combine, 2 to 3 hours. Stir every so often to prevent soup from sticking to the bottom of the pan.

SPICY TWO-BEAN CHILI

Steps:

• In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt. slow cooker.
• Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
• Cover and cook on low for approximately 8 hours.
• Serve over rice (optional); sprinkle with cheese.

SPICY TWO BEAN VEGETARIAN CHILI

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
• Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes.
• Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices.
• Bring to boil.
• Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.
• Ladle chili into bowls and serve.

TWO - BEAN TURKEY CHILI

Steps:

• In a skillet over medium heat heat oil for about 30 seconds or so.
• Add onions to skillet (if using celery stalks add the celery too), cook stirring for 5 minutes.
• Stir in garlic and cook stirring for another minute.
• Stir in oregano, celery seed, pepper, zest of the lime and cumin, and cook for another minute.
• Stir in cornmeal .
• Stir in chicken broth and cook until mixture boils (1 minute or so).
• Stir in tomatoes (with juice). Transfer mixture to crock pot.
• Stir in turkey, pinto beans and green beans. Cover and cook on low for 8 hours (or high for 4 hours).
• Combine chili powder and lime juice in a cup and add to crockpot along with bell peppers, green chilies and jalapeno. Cover and cook on high for 30 minutes.