"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." — Clorox® Disinfecting Wipes
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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 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.
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.
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!
* 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
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