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.
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!
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 good! I added another can of black beans and some corn. Delicious!
I cut the recipe in half. I didn't have tomato or vegetable juice so I left the juice in from the canned tomatoes and added the tomato sauce (again 1/2can). I didn't measure out the chili powder but I still used atleast 3 tbsp and 1 tbsp (again I didn't measure) of ground cumin. I seasoned my meat w some salt, pepper, red wine, onion and garlic powder and adobo. Also added some red pepper flakes to spice it up. I didn't do any extra vegetable oil I just sautéed the onions with the hamburger. I didn't have any bell pepper so I omitted it. This was very delicious and I honestly don't typically eat chili but with the cold weather I had been craving some. My son even went back for a second helping!
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.
* 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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