Best 3 Lots A Bean Chili Recipes

**Lots-A-Bean Chili: A Hearty and Flavorful Dish for All Occasions**

Indulge in the tantalizing world of flavors with Lots-A-Bean Chili, a hearty and delectable dish that promises to warm your soul and satisfy your taste buds. This versatile recipe comes in three variations – mild, medium, and hot – catering to different spice preferences. Each variation offers a unique blend of spices, beans, and vegetables, simmered together to create a rich and flavorful chili. Whether you're a fan of mild and savory or crave a spicy kick, Lots-A-Bean Chili has something for everyone.

**Mild Chili:** For those who prefer a milder flavor profile, the mild version of Lots-A-Bean Chili is an excellent choice. It features a harmonious balance of spices, including cumin, chili powder, and paprika, along with a variety of beans, including kidney beans, black beans, and pinto beans. The addition of diced tomatoes, green bell peppers, and corn adds a delightful texture and freshness to the chili.

**Medium Chili:** If you enjoy a bit more heat, the medium variation of Lots-A-Bean Chili will tantalize your taste buds. It incorporates a zesty blend of spices, including cayenne pepper and chipotle chili powder, which provide a noticeable spicy kick without overpowering the other flavors. The combination of beans, vegetables, and spices creates a well-rounded and flavorful chili that will surely satisfy your cravings.

**Hot Chili:** For those who love to embrace the heat, the hot version of Lots-A-Bean Chili is the perfect choice. It features a fiery blend of spices, including habanero chili powder and ghost pepper flakes, which pack a punch of heat that will leave your taste buds tingling. This variation is not for the faint of heart, but it's sure to excite the palates of spice enthusiasts.

With its versatility and customizable spice levels, Lots-A-Bean Chili is a dish that can be enjoyed by people of all preferences. Whether you're hosting a party, looking for a comforting meal on a chilly day, or simply craving a hearty and flavorful dish, this recipe is sure to hit the spot. Explore the different variations and find your perfect chili experience today.

Here are our top 3 tried and tested recipes!

5-BEAN CHILI

5-Bean Chili image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 3 quarts chili

Number Of Ingredients 21

Ingredients

1 pound ground chuck
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons chili powder, preferably Mexican style
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 bay leaves
1 (28-ounce) can whole peeled tomatoes, broken up with your hands
3 cups beef stock or canned, low-sodium beef broth
1 1/2 cups great northern beans
1 1/2 cups cooked and drained pinto beans
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1 1/2 cups cooked and drained navy beans
2 tablespoons chopped cilantro leaves
Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Steps:

In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

SIX-BEAN CHILI

Six-Bean Chili image

When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. -Liz Bellville, Tonasket, Washington

Provided by Taste of Home

Categories Lunch

Time 26m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 large white onion, chopped
2 large carrots, coarsely chopped
1/2 cup frozen corn
3 large garlic cloves, minced
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (28 ounces) crushed tomatoes
1 can (4 ounces) chopped fire-roasted green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
Chopped avocado, optional

Steps:

In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 10g fiber), Protein 11g protein.

LOTS-A-BEAN CHILI

Lots-a-bean chili image

I made this up when making my first batch of chili at age 20. I thought all the recipes I saw looked boring. With all the beans you get a nice texture and appearance. I make big batches for DH to take to guys he works with and for my grandfather each year and everyone raves about this recipe. Meat can be browned then all put in a crockpot for 8 hours on low but it never all fits in my large oval pot so I would prepare for that. This freezes very well.

Provided by Tara1183

Categories One Dish Meal

Time 5h15m

Yield 14 bowls

Number Of Ingredients 23

Ingredients

1 (10 ounce) can red kidney beans, with juice
1 (10 ounce) can white kidney beans, drained
1 (10 ounce) can lentils, drained
1 (10 ounce) can black beans, with juice
1 (10 ounce) can baked beans
1 (10 ounce) can chickpeas (aka garbonzo's)
1 (10 ounce) can romano beans
2 large green peppers, chopped
2 large cooking onions, chopped
2 cloves garlic, crushed
2 celery ribs, finely chopped
2 large carrots, sliced then halved again
2 (16 ounce) cans crushed tomatoes, with juice
1 (4 ounce) can tomato paste
2 lbs ground beef (can use ground venison)
5 tablespoons chili powder
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1 dash cumin (optional)
cayenne pepper or hot pepper, all to your liking (For fairly mild I add just 2 drops of tabasco, a dash of cayene and one small chopped chili pepper,) (optional)

Steps:

Fry ground beef until browned in large stockpot, Add garlic and onion, saute over medium heat for 5 min stirring now and then Add celery, green pepper and carrots and saute 5 minutes.
add beans, tomatoes, paste and spices, hot peppers if desired.
bring to a boil and simmer covered on low heat for 3-4 hours until thickend.
Sometimes I can only get kidney beans in 14 oz cans, that is no big deal just add them and if you cant find one kind just substitue with one of the others.
I have also thrown leftover green beans in too.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. You can also use a quick-soak method by boiling the beans for 2 minutes, then removing them from the heat and letting them soak for 1 hour.
Use a variety of beans: This chili recipe calls for a variety of beans, including kidney beans, black beans, and pinto beans. You can also use other types of beans, such as great northern beans or navy beans.
Don't overcook the beans: Overcooked beans can become mushy and lose their flavor. Cook the beans until they are just tender, about 1 hour.
Use a flavorful broth: The broth you use in your chili will make a big difference in the flavor of the dish. Use a flavorful broth, such as beef broth or chicken broth.
Add plenty of spices: Chili is a flavorful dish, so don't be afraid to add plenty of spices. Some common spices used in chili include chili powder, cumin, paprika, and oregano.
Simmer the chili for a long time: The longer you simmer the chili, the more flavorful it will become. Simmer the chili for at least 1 hour, or up to 4 hours.
Serve the chili with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include cheese, sour cream, onions, and avocado.

Conclusion:

This hearty Lots-A-Bean Chili is a delicious and easy-to-make recipe that is perfect for a cold winter day. The chili is packed with protein and fiber, and it is also a good source of vitamins and minerals. With its variety of beans, flavorful broth, and plenty of spices, this chili is sure to be a hit with your family and friends. So next time you're looking for a hearty and delicious meal, give this Lots-A-Bean Chili a try.

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