Best 5 Four Bean Taco Chili Recipes
**Discover the Enchanting Flavors of Four-Bean Taco Chili: A Culinary Journey into a Fiesta of Tastes**
Embark on a tantalizing culinary adventure with our Four-Bean Taco Chili, a delectable symphony of flavors that will transport your taste buds to a fiesta of pure delight. This hearty and versatile dish, brimming with a medley of four distinct beans, bursts with a symphony of textures and a chorus of zesty flavors. Accompanied by three additional tantalizing recipes—a classic vegetarian chili, a smoky chipotle chili, and a fiery green chili—this comprehensive guide will transform your kitchen into a haven of chili-scented bliss. Let your senses dance to the rhythm of these culinary creations as you explore the depths of chili's captivating allure.
CROCKPOT TACO CHILI
Easy crock pot recipe! With a few ingredients, enjoy this crock pot taco chili recipe on a cold day. You have to try this taco chili crock pot recipe today!
Provided by Eating on a Dime
Categories Main Course
Time 6h10m
Number Of Ingredients 12
Steps:
- Place all the ingredients in a 6 quart crock pot.
- Cover and cook on low to 6-8 hours or on high for 3-4 hours.
- Serve topped with your favorite taco toppings and enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 28 g, Protein 20 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 844 mg, Fiber 8 g, Sugar 9 g, TransFat 1 g, ServingSize 1 serving
HEARTY TACO CHILI
Steps:
- In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.
FOUR-BEAN CHILI
Steps:
- For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
- Serve the chili with the toppings bar.
SPICY TURKEY FOUR-BEAN CHILI
Four types of beans are combined with red pepper flakes, lots of cumin, chili powder, and salsa in this fiery turkey chili.
Provided by Heather English
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
- Cover pot and simmer chili until flavors have blended, about 1 hour.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 40.6 g, Cholesterol 55.8 mg, Fat 8.8 g, Fiber 12.1 g, Protein 26.4 g, SaturatedFat 1.6 g, Sodium 1479.8 mg, Sugar 3.3 g
EASY TACO CHILI
Easy and satisfying. You can cook on the stove or crock pot if you have more time. Similar to normal chili with a mexican kick. I like to eat mine like a frito pie with fritoes, mexican cheese blend, and sour cream on top.
Provided by megjo77
Categories Black Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef with onions in skillet
- Drain excess fat.
- Dump everything (including all juices from cans) in a crock pot.
- Add seasonings.
- Cook 2-4 hours on high.
Nutrition Facts : Calories 549.8, Fat 19.4, SaturatedFat 7, Cholesterol 77.1, Sodium 499.7, Carbohydrate 60.5, Fiber 15.4, Sugar 7.1, Protein 37.5
Tips:
- For a spicier chili, add a teaspoon or two of chili powder or cayenne pepper. You can also add diced jalapeños or serrano peppers for an extra kick.
- To make the chili thicker, mash some of the beans with a fork or potato masher. You can also add a cornstarch or flour slurry to the chili, but be sure to whisk it in until it's completely dissolved.
- If you don't have any vegetable broth on hand, you can use water instead. However, the vegetable broth will add more flavor to the chili.
- Garnish the chili with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, sliced avocado, or diced onions.
Conclusion:
This four-bean taco chili is a hearty, flavorful, and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover beans. The chili can be served with a variety of toppings, so everyone can customize it to their liking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
