Best 2 Tex Mex Chili Beans Recipes

Indulge in the vibrant flavors of Tex-Mex cuisine with our tantalizing chili beans recipe. This hearty and satisfying dish is a symphony of bold spices, tender beans, and juicy ground beef, all simmering together in a rich and flavorful chili sauce. Perfect for a cozy dinner or a casual gathering, our Tex-Mex chili beans will surely become a family favorite.

But that's not all! This article also features a collection of other delectable recipes that showcase the versatility of chili beans. From the classic vegetarian chili, packed with an array of colorful vegetables, to the unique white chicken chili, featuring tender chicken and a creamy broth, there's something for every palate. And for those who crave a spicy kick, our spicy chili beans recipe will deliver an explosion of heat that will leave your taste buds tingling.

So, grab your apron and let's embark on a culinary journey through the world of chili beans. Whether you're a seasoned cook or just starting out, our easy-to-follow recipes will guide you every step of the way. Get ready to savor the bold and comforting flavors of Tex-Mex chili beans and its many variations.

Here are our top 2 tried and tested recipes!

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash image

Easy to make and ready in just 30 minutes. Butternut squash adds a twist of sweetness to this chili.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup Mazola® Corn Oil
1 pound ground turkey
1 cup diced onion
1 teaspoon minced garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexi-corn, drained
1 (12 ounce) package frozen diced butternut squash, thawed
1 (28 ounce) can crushed tomatoes or tomato sauce
1 cup water
⅓ cup ketchup
Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Steps:

Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Nutrition Facts : Calories 411.5 calories, Carbohydrate 46.8 g, Cholesterol 56.9 mg, Fat 17.2 g, Fiber 10.6 g, Protein 25.1 g, SaturatedFat 3.3 g, Sodium 1039.4 mg, Sugar 4.6 g

TEX-MEX CHILI BEANS

Tex-Mex Chili Beans image

Grab a piece of cornbread and dig in!

Provided by Bobbi Jo Lathan

Categories Vegetables

Time 1h25m

Number Of Ingredients 14

Ingredients

1 bag of dried pinto beans
1 can(s) whole tomatoes (in sauce)
1 smoked hamhock
2 Tbsp extra virgin olive oil
4 fresh cloves of garlic (chopped)
1 fresh yellow onion (chopped)
1 1/4 Tbsp granulated garlic (not garlic salt)
2 1/2 Tbsp ground cumin
2 tsp kosher salt
1 Tbsp ground black pepper
1 tsp cayenne pepper
2 tsp chili powder
1 jalepeno pepper (deseeded & chopped)
2 Tbsp white vinegar

Steps:

1. Soak them beans in a big pot of water overnight. Next morning, pour the water off the beans into a colander. In the pot you're gonna cook them beans in, add the olive oil and sauté the onions and garlic. Add the tomatoes, the beans and all the rest of the ingredients. (Is this easy, or what?) Cover in water and cook at medium heat for about an hour or so. The beans should be soft and the juice should have cooked down a bit. If the beans are still a bit hard,and it seems to need more water, say, after 40 minutes or so, add a cup or two and let that cook down some. And, honey, you got yourself some tasty chili beans!
2. NOTE: When I make my Tex-Mex Chili, I start with this bean recipe. Then,in a fry pan, I brown 1 or 2 lbs. of ground round, add a teaspoon of all the spices I used in my beans, pour off any excess grease and set aside a minute. THEN: get a saucepan, pour some of that juice (1 cup or so) from the beans into a separate pot/let it boil up/ add a tablespoon of flour (or a little more if it's not thick)/whisk it til it's like a thick gravy/pour the gravy into the meat mixture/ then add the meat mix all into the beans/stir it up/let cook for another 15 minutes or so...and you got yourself some great Tex-Mex Chili! Stick it in a big bowl/top with guacamole, a spoon of picante sauce,sour cream blob, fresh chopped cilantro, and a couple of corn chips and grated cheddar cheese...and you'll be the kitchen queen, for sure!

Tips:

Use a variety of beans for a more flavorful chili. Pinto, kidney, and black beans are all good choices.
Don't be afraid to experiment with different spices. Chili powder, cumin, and oregano are all classic chili spices, but you can also add other spices like cayenne pepper, paprika, or chipotle powder.
Use fresh vegetables for the best flavor. Onions, peppers, and garlic are all essential chili ingredients.
Brown the beef before adding it to the chili. This will help to develop the flavor of the beef and prevent it from becoming tough.
Simmer the chili for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and diced avocado.

Conclusion:

This Tex-Mex chili with beans is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. Whether you like your chili mild or spicy, with or without beans, this recipe is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this Tex-Mex chili with beans a try. You won't be disappointed!