Hearty Beef and Two-Bean Chili Recipe - Allrecipes.com
Hearty Beef and Two-Bean Chili Recipe
  • READY IN 50 mins

Hearty Beef and Two-Bean Chili

Recipe by  

"Ready to serve in under an hour, this tasty chili with black beans and red kidney beans in a flavorful spicy sauce makes a hearty meal on a chilly day."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Heat vegetable oil over medium heat in a large pot. Add ground beef, onion, bell pepper, and garlic. Cook until ground beef is browned and vegetables are starting to become tender. If desired, drain off fat.
  2. Stir black beans, red kidney beans, diced tomatoes, tomato sauce, tomato juice, chili powder, cumin, basil, oregano, salt, and black pepper into pot. Bring to a boil. Reduce the heat to low. Cover and simmer, stirring occasionally, for 30 minutes. Serve with sour cream and cheese.
  3. [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
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Footnotes

  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews More Reviews

Nov 30, 2013

I added one more can of tomato Juice. (I drained all of the other ingredients, as it was suggested) This recipe is awesome!! Definitely going to be my "go to" recipe for chilli from now on.

 
Dec 30, 2013

This was really good and will become my new go-to chili recipe. It has a nice flavor and is hearty. I made a couple of small changes - I used just one can of diced tomatoes which I didn't drain, I also used pinto beans instead of kidneys but I could see using any combo of great northern, pinto, black, or kidney beans with this. I didn't have tomato or vegetable juice so I substituted water, I added an additional 1/2 tsp. salt and also a bay leaf. Next time I think I'll try adding a can of spicy V-8 juice for a little more kick. I served this with warm tortillas and butter but usually serve cornbread when we have chili.

 
Nov 05, 2013

Just made this recipe and it was pronounced delicious by my husband and me. I left out the tomato juice/vegetable juice and it was still plenty juicy. I didn't really measure the spices and herbs, but used them all - wonderful flavor!

 
Sep 10, 2013

I increased the amount of bell pepper and garlic and used all black beans. I did end up throwing everything in the crockpot and letting it cook on low all day. After simmering in the crockpot for a while and then tasting, I did increase the cumin, oregano and I added a good amount ground coriander. This made enough for three dinners--one of chili and corn dog muffins, one for Black Bean Enchiladas for later this week and one portion to freeze for a later date. Decent chili recipe that was not only quick for me to prepare but relatively inexpensive to make.

 
Dec 15, 2014

Very easy to put together. I didn't drain the tomatoes as I didn't see the purpose as it is usable juice :-). Yummy results and warm feeling coming home from work and smelling it in the crockpot :-)

 
Dec 08, 2014

Definitely has now become my go to chili recipe great base. add more water (or beer) if u like yours soupy. Add more tomato juice if you like yours more thick/chunky. I like mine spicy so I add some crushed red peppers anyways the recipe is perfect base always a hit and empty bowls :)

 
Sep 29, 2014

We made a few adjustments. Instead of juice we added about 2cups of water, 1/2 cup of salsa and 1 jalapeño. We like our chili soupy and spicy :) it was yummy. Next time I think we'll substitute the ground beef for ground turkey.

 
Jan 10, 2014

Very good! I added another can of black beans and some corn. Delicious!

 

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Nutrition

  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 13.6 g
  • 55%
  • Protein
  • 37.6 g
  • 75%
  • Sodium
  • 1285 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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