Recipe by Clorox® Disinfecting Wipes
"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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red or green bell pepper
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
red kidney beans, rinsed and drained
2 (14.5 ounce) cans
diced tomatoes, drained
1 (8 ounce) can
tomato juice or vegetable juice
Shredded Cheddar cheese
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.
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.
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 :-)
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.
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!
This recipe was very easy and very delicious.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Beef and Two-Bean Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 219
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
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This homemade chili is hearty and meaty, and is very quick to make.
Make this spicy, thick chili in a snap.
Basic chili recipe with beef, tomatoes and kidney beans.