Best 4 Spicy Three Bean Pantry Chili Recipes
**Savor the bold flavors of Spicy Three-Bean Pantry Chili, a delectable dish that transforms humble pantry staples into a symphony of taste.** This hearty and versatile chili is packed with three types of beans, each contributing their unique texture and flavor, creating a satisfying and nutritious meal. Whether you're a seasoned chili aficionado or a newcomer to the world of spicy stews, this recipe will tantalize your taste buds and leave you craving for more. In this culinary adventure, we'll explore the depths of flavor in this chili, uncovering the secrets behind its perfect balance of heat, spice, and comfort. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will elevate your taste buds to new heights.
**In addition to the classic Spicy Three-Bean Pantry Chili, this article presents a delightful variation sure to satisfy every palate.** For those who prefer a milder experience, the Mild Three-Bean Pantry Chili offers a gentler heat level without compromising on flavor. For those seeking a vegetarian alternative, the Vegetarian Three-Bean Pantry Chili swaps out the ground beef for a medley of flavorful vegetables, creating a hearty and satisfying dish. And for those with dietary restrictions, the Gluten-Free Three-Bean Pantry Chili ensures everyone can enjoy this delicious chili without sacrificing taste. With so many options to choose from, there's a perfect recipe for every chili lover out there.
SPICY THREE-BEAN CHILI
"Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota. "Since it's more fun to eat with your hands, we scoop it up with chips! It's fast, simple to make and freezes well."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
THREE-BEAN CHILI
You won't miss meat in this tasty bean chili.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.
Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.
Tips:
- To make your chili extra flavorful, use a variety of beans. Black beans, kidney beans, and pinto beans are all great options.
- Don't be afraid to experiment with different spices. Chili powder, cumin, and paprika are all classic choices, but you can also add chipotle powder, smoked paprika, or cayenne pepper for a little extra heat.
- If you like your chili with a bit of a kick, add a can of diced green chiles or a chopped jalapeño pepper.
- Top your chili with your favorite toppings. Shredded cheese, sour cream, avocado, and chopped cilantro are all great options.
- Chili is even better the next day, so make a big batch and enjoy it all week long!
Conclusion:
This spicy three-bean pantry chili is a quick and easy recipe that's perfect for a weeknight meal. It's packed with flavor and can be easily customized to your liking. So next time you're in need of a hearty and satisfying meal, give this chili a try.
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