Recipes With Kidney Beans | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/beans-legumes/kidney-beans/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 10 Mar 2025 20:42:10 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Recipes With Kidney Beans | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/beans-legumes/kidney-beans/ 32 32 Vegan Red Beans and Rice https://www.tasteofhome.com/recipes/vegan-red-beans-and-rice/ Sat, 08 Mar 2025 05:54:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2107385

Ingredients

  • 1 pound dried red beans
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 6 cups vegetable broth
  • 2 bay leaves
  • 6 to 8 cups hot cooked rice
  • Hot pepper sauce
  • Thinly sliced green onions
Text Ingredients

Directions

  1. Rinse and sort beans; soak according to package directions.
  2. In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
  3. Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
  4. Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

]]> Slow-Cooker Potluck Beans https://www.tasteofhome.com/recipes/slow-cooker-potluck-beans/ Fri, 17 Jan 2025 20:27:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099328

Ingredients

  • 1 cup brewed coffee
  • 1/2 cup packed brown sugar
  • 1/4 cup spicy brown mustard
  • 2 tablespoons molasses
  • 2 cans (16 ounces each) butter beans
  • 2 cans (16 ounces each) kidney beans
  • 2 cans (16 ounces each) navy beans
Text Ingredients

Directions

  1. In a greased 3- or 4-qt. slow cooker, mix first 4 ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours.

Nutrition Facts

1/2 cup: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 403mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 11g protein.

]]> Hearty Sausage Minestrone https://www.tasteofhome.com/recipes/hearty-sausage-minestrone/ Fri, 17 Jan 2025 20:20:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103418

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup ditalini or other small pasta
Text Ingredients

Directions

  1. In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain.
  2. Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender.

Nutrition Facts

1-3/4 cups: 372 calories, 13g fat (4g saturated fat), 33mg cholesterol, 1481mg sodium, 44g carbohydrate (9g sugars, 9g fiber), 18g protein.

]]> Chuck Wagon Beans with Sausage https://www.tasteofhome.com/recipes/chuck-wagon-beans-with-sausage/ Fri, 17 Jan 2025 20:18:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103314

Ingredients

  • 2 cans (28 ounces each) baked beans
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 pound smoked kielbasa or Polish sausage, sliced
  • 1 jar (12 ounces) pickled jalapeno slices, drained
  • 1 medium onion, chopped
  • 1 cup barbecue sauce
  • 1/2 cup spicy brown mustard
  • 1/4 cup steak seasoning
Text Ingredients

Directions

  1. In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until heated through.

Nutrition Facts

2/3 cup: 229 calories, 7g fat (2g saturated fat), 17mg cholesterol, 1299mg sodium, 32g carbohydrate (3g sugars, 8g fiber), 11g protein.

]]> Slow Cooker Calico Beans https://www.tasteofhome.com/recipes/slow-cooker-calico-beans/ Fri, 17 Jan 2025 20:16:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103222

Ingredients

  • 2 teaspoons canola oil
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 cans (28 ounces each) vegetarian baked beans
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Transfer to a 5-qt. slow cooker; stir in remaining ingredients. Cook, covered, on low 5-6 hours or until heated through.

Nutrition Facts

3/4 cup: 195 calories, 1g fat (0 saturated fat), 0 cholesterol, 859mg sodium, 42g carbohydrate (18g sugars, 8g fiber), 9g protein.

]]> Four-Bean Medley https://www.tasteofhome.com/recipes/four-bean-medley/ Fri, 17 Jan 2025 19:57:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102218

Ingredients

  • 8 bacon strips, diced
  • 2 medium onions, quartered and sliced
  • 3/4 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 can (16 ounces) baked beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) cut green beans, drained
Text Ingredients

Directions

  1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
  2. Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 297 calories, 11g fat (4g saturated fat), 15mg cholesterol, 920mg sodium, 43g carbohydrate (23g sugars, 8g fiber), 10g protein.

]]> Balsamic Three-Bean Salad https://www.tasteofhome.com/recipes/balsamic-three-bean-salad/ Fri, 17 Jan 2025 19:46:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101510

Ingredients

  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup balsamic vinaigrette
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 4 fresh basil leaves, torn
Text Ingredients

Directions

  1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
  2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Nutrition Facts

3/4 cup: 190 calories, 3g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 33g carbohydrate (8g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 vegetable, 1/2 fat.

]]> Sausage & Cannellini Bean Soup https://www.tasteofhome.com/recipes/sausage-cannellini-bean-soup/ Fri, 17 Jan 2025 19:38:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101006

Ingredients

  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1 bunch escarole or spinach, chopped
  • 4 teaspoons shredded Parmesan cheese
Text Ingredients

Directions

  1. Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
  2. Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups with 1 teaspoon cheese: 232 calories, 6g fat (2g saturated fat), 33mg cholesterol, 837mg sodium, 24g carbohydrate (3g sugars, 9g fiber), 17g protein.

]]> Ground Beef Chili https://www.tasteofhome.com/recipes/ground-beef-chili/ Fri, 17 Jan 2025 19:19:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099861

Ingredients

  • 3 pounds ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (29 ounces) tomato puree
  • 1 jar (16 ounces) salsa
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 to 2 cups water
  • 2 teaspoons steak sauce
  • 1 tablespoon dried basil
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1-1/2 teaspoons browning sauce, optional
  • Optional toppings: Additional chopped onion and shredded cheese
Text Ingredients

Directions

  1. In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender, breaking the beef into crumbles; drain.
  2. Stir in the beans, tomato puree, salsa, broth, tomatoes, chili powder, Worcestershire sauce, water, steak sauce, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish individual servings with chopped onion and shredded cheese.

Ground Beef Chili Tips

What meat can be used other than ground beef in this beef chili recipe?

For a healthier alternative, try using a leaner type of meat, such as ground turkey or ground chicken. Try 50 other tasty ground turkey recipes, too!

What toppings should be served with beef chili?

There are endless toppings for beef chili—or any of our favorite chilis, for that matter. Garnish with diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced jalapenos, lime wedges, sliced green onions, or even crumbled bacon.

What other vegetables can be added to beef chili?

The best thing about chili is that it can be adjusted however you like! If you are looking for more veggies, try adding cubed sweet potato, fresh corn, diced carrots, or even sliced zucchini or yellow squash. For the ultimate veggie-filled chili, look no further than our contest-winning recipe.

Can beef chili be frozen?

Yes! Place cooled chili in freezer containers and tightly seal, or store flat in zip-top freezer bags. Freeze for up to three months. Remove the day before you want to eat, allowing chili to thaw in the fridge overnight.

What is the secret ingredient for the best beef chili?

The salsa in this recipe will give your chili an extra-zippy flavor, and the addition of Worcestershire and steak sauce lends some smokiness and tang.

—Sarah Fischer, Taste Recipes Culinary Assistant

Nutrition Facts

1 cup: 242 calories, 11g fat (4g saturated fat), 57mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 21g protein.

]]> Taco Joe Dip https://www.tasteofhome.com/recipes/taco-joe-dip/ Fri, 17 Jan 2025 19:19:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099811

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 envelope taco seasoning
  • 1/2 cup chopped onion
  • Thinly sliced green onions, optional
  • Tortilla chips and fresh mini bell peppers
Text Ingredients

Directions

  1. In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 5-6 hours. If desired, sprinkle with green onions. Serve the dip with tortilla chips and mini peppers.
Editor's note: To make Taco Joe Soup, add a 29-ounce can of tomato sauce to the slow cooker. It will serve 6-8.

Nutrition Facts

1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 291mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 2g protein.

]]> Red Beans and Sausage https://www.tasteofhome.com/recipes/red-beans-and-sausage/ Fri, 17 Jan 2025 19:13:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098181

Ingredients

  • 1 tablespoon canola oil
  • 1 medium green pepper, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1/2 pound smoked turkey sausage, sliced
  • 1 teaspoon Cajun seasoning
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup water
  • Hot cooked rice, optional
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute.
  2. Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

Nutrition Facts

2/3 cup (calculated without rice): 212 calories, 4g fat (1g saturated fat), 24mg cholesterol, 706mg sodium, 27g carbohydrate (4g sugars, 8g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

]]> Instant Pot Red Beans and Rice https://www.tasteofhome.com/recipes/instant-pot-red-beans-and-rice/ Thu, 27 Feb 2025 06:54:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085720

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 pound dried red beans
  • 4 cups chicken stock
  • 1 cup water
  • 2 bay leaves
  • 6 to 8 cups hot cooked rice
  • Hot pepper sauce
  • Thinly sliced green onions
Text Ingredients

Directions

  1. Set a 6- or 8-qt. electric pressure cooker to saute; add oil. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, pepper and thyme; cook one minute longer. Add beans, stock, water and bay leaves.
  2. Secure lid on pressure cooker; set toggle to sealing. Select manual high pressure for 1 hour; once complete, let naturally release 15 minutes. Carefully set toggle to venting; remove lid. Discard bay leaves.
  3. Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions.

Nutrition Facts

1 serving: 101 calories, 2g fat (0 saturated fat), 0 cholesterol, 336mg sodium, 27g carbohydrate (2g sugars, 17g fiber), 10g protein.

]]> Portuguese Bean Soup https://www.tasteofhome.com/recipes/portuguese-bean-soup/ Mon, 28 Oct 2024 14:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2060905

Ingredients

  • 1 pound dried kidney beans
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup chopped celery
  • 1 smoked ham hock
  • 1 medium potato, chopped
  • 12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium chicken broth
  • 1 can (32 ounces) whole tomatoes in puree
  • 1/2 cup uncooked elbow macaroni
  • 2 cups chopped cabbage or chopped kale
Text Ingredients

Directions

  1. Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.
  2. In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook 2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a simmer. Cook, covered, 25-30 minutes.
  3. Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and cabbage or kale is wilted. Remove ham hock and bay leaf; discard.
]]> Stewed Kidney Beans https://www.tasteofhome.com/recipes/stewed-kidney-beans/ Tue, 15 Oct 2024 18:11:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051660

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) kidney beans, rinsed and drained
  • 1 can (15 ounces) diced tomatoes
  • 1 cup water
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons thinly sliced green onions, optional
Text Ingredients

Directions

  1. In a large sauce pot, heat oil over medium heat. Add onion; cook until soft, 4-5 minutes. Add garlic, cook one minute longer.
  2. Stir in beans, tomatoes, water, ketchup, Worcestershire, salt, cumin, paprika and pepper. Bring to a simmer; cook until beans are softened and liquid is reduced, about15-20 minutes, stirring occasionally. If desired, garnish with sliced green onion.

Nutrition Facts

2/3 cup: 199 calories, 5g fat (1g saturated fat), 0 cholesterol, 871mg sodium, 31g carbohydrate (8g sugars, 8g fiber), 10g protein. Diabetic Exchanges: 2 starch.

]]> Copycat Olive Garden Minestrone Soup https://www.tasteofhome.com/recipes/copycat-olive-garden-minestrone-soup-recipe/ Thu, 17 Oct 2024 05:42:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2041636

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked small pasta shells
  • 1 small zucchini, chopped
  • 1/2 cup fresh or frozen cut green beans
  • 2 cups fresh spinach, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Heat oil in a stockpot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
  2. Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook 2-3 minutes longer or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and, if desired, additional minced fresh basil.

Nutrition Facts

1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.

]]> Drive-Thru Chili https://www.tasteofhome.com/recipes/drive-thru-chili/ Thu, 26 Oct 2023 10:51:04 +0000 https://www.tasteofhome.com/recipes/drive-thru-chili/

Ingredients

  • 2-1/2 pounds ground beef
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon pepper
  • 1 can (4 ounces) chopped green chiles
  • 1 garlic clove, minced
  • 1 can (46 ounces) tomato juice
  • 4 cups V8 juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) pink beans or pinto beans, rinsed and drained
  • Optional: Sour cream, cubed avocado, shredded cheddar cheese and sliced jalapeno pepper
Text Ingredients

Directions

  1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Continue to cook until beef is browned, 4-5 minutes longer. Add onion and celery; cook until tender. Stir in chili powder, cumin and pepper; cook 1 minute. Add green chiles and garlic; cook for 1 minute longer.
  2. Stir in juices and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until thickened to desired consistency. If desired, serve with sour cream, avocado, cheese and jalapenos.

Pink Beans

This recipe was tested with Goya Pink Beans (Habichuelas Rosadas). Pinto beans may be substituted if pink beans are difficult to find.

Nutrition Facts

1 cup: 225 calories, 7g fat (3g saturated fat), 35mg cholesterol, 595mg sodium, 23g carbohydrate (7g sugars, 6g fiber), 17g protein.

]]> Pressure-Cooker Andouille Red Beans and Rice https://www.tasteofhome.com/recipes/pressure-cooker-andouille-red-beans-and-rice/ Thu, 20 Aug 2020 06:46:27 +0000 https://www.tasteofhome.com/recipes/pressure-cooker-andouille-red-beans-and-rice-2/

Ingredients

  • 6 cups water
  • 1 pound dried kidney beans
  • 1 large onion, chopped
  • 1 celery rib, sliced
  • 1/2 medium sweet red pepper, chopped
  • 1/2 medium green pepper, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 to 2 teaspoons Louisiana-style hot sauce
  • 1/2 teaspoon pepper
  • 1 pound fully cooked andouille sausage links, sliced
  • Hot cooked rice
  • Thinly sliced green onions, optional
Text Ingredients

Directions

  1. Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.
  2. Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions.

Test Kitchen tips
  • Serve with a sweet cornbread (and honey butter, if you have a few extra minutes to whip some up!
  • This recipe tastes even better on the second and third days. If you can make it a day in advance, go for it—the sauce just gets thicker and tastier the longer it coagulates.

    • Nutrition Facts

    1-1/4 cups: 349 calories, 12g fat (4g saturated fat), 74mg cholesterol, 774mg sodium, 40g carbohydrate (3g sugars, 9g fiber), 25g protein.

    ]]>         Vegetarian Chili https://www.tasteofhome.com/recipes/vegetarian-chili/ Thu, 07 May 2020 08:59:34 +0000 http://origin-www.tasteofhome.com/recipes/vegetarian-chili-2/

    Ingredients

    • 1 tablespoon olive oil
    • 1 small red onion, chopped
    • 3 garlic cloves, minced
    • 1 medium sweet red pepper, chopped
    • 1 medium zucchini, chopped
    • 1 small carrot, chopped
    • 2 cans (14 ounces each) crushed tomatoes
    • 1 can (14 ounces) black beans, rinsed and drained
    • 1 can (14 ounces) kidney beans, rinsed and drained
    • 1 cup water
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 1 tablespoon chili powder
    • 1 tablespoon ground cinnamon
    • 1 teaspoon cayenne pepper
    • Optional: lime wedges and chopped fresh cilantro
    Text Ingredients

    Directions

    1. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes.
      Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes.
      Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes, adding more water as needed. If desired, serve with lime and cilantro.

    Vegetarian Skillet Chili Tips

    How can I add more flavor?

    You can add a little more zip to your vegetarian chili by adding extra cayenne and chili powder. We also recommend topping this vegetarian dinner with fresh cilantro, a squeeze of lime juice, shredded cheese and tortilla strips. Follow some of our other chili tips to elevate your dish.

    How can I thicken my vegetarian chili?

    Adding tortilla chips not only elevates this vegetarian skillet chili, but also helps thicken the chili. Check out these additional tips for how to thicken chili.

    How long does vegetarian chili last in the fridge?

    Vegetarian chili lasts for 3-4 days in the fridge. If you'd like to enjoy this vegetarian recipe for longer, you can freeze it for 2-3 months. To ensure your vegetarian chili comes out just as fresh, follow our best freezer tips.

    Nutrition Facts

    1 cup: 140 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 24g carbohydrate (5g sugars, 8g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

    ]]>         Instant Pot Chili con Carne https://www.tasteofhome.com/recipes/instant-pot-chili-con-carne/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/instant-pot-chili-con-carne/

    Ingredients

    • 1 can (16 ounces) pinto beans, rinsed and drained
    • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
    • 1 can (8 ounces) tomato sauce
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 1 cup beef broth
    • 1 jalapeno pepper, seeded and minced
    • 2 tablespoons chili powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1-1/2 pounds lean ground beef (90% lean)
    • Optional: Sour cream and sliced jalapeno
    Text Ingredients

    Directions

    1. Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
    2. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

    Nutrition Facts

    1 cup: 248 calories, 9g fat (3g saturated fat), 61mg cholesterol, 687mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

    ]]>         Bonnie’s Chili https://www.tasteofhome.com/recipes/bonnie-s-chili/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/bonnie-s-chili/

    Ingredients

    • 2 pounds lean ground beef (90% lean)
    • 2 cans (16 ounces each) kidney beans, rinsed and drained
    • 2 cans (15 ounces each) tomato sauce
    • 1-1/2 cups salsa
    • 1/2 cup water or reduced-sodium beef broth
    • 4-1/2 teaspoons chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • Optional toppings: Corn chips, sliced jalapeno peppers and shredded cheddar cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in next 8 ingredients. Cook, covered, on low until heated through, 5-6 hours. Serve with toppings as desired.

    Nutrition Facts

    1-1/4 cups: 323 calories, 10g fat (4g saturated fat), 71mg cholesterol, 1027mg sodium, 27g carbohydrate (5g sugars, 8g fiber), 31g protein.

    ]]>         Beefy Minestrone https://www.tasteofhome.com/recipes/beefy-minestrone/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/beefy-minestrone/

    Ingredients

    • 6 cups chicken broth
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15 ounces) crushed tomatoes
    • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
    • 1 beef top round steak (1 pound), cut into 1/2-inch cubes
    • 15 fresh baby carrots, halved
    • 2 celery ribs, chopped
    • 1 small onion, chopped
    • 1/2 cup dry red wine
    • 4 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/4 teaspoon pepper
    • 1 cup uncooked ditalini or other small pasta
    • Optional: Fresh oregano and shredded Parmesan cheese
    Text Ingredients

    Directions

    1. Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender.
    2. Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

    Nutrition Facts

    1-1/2 cups: 255 calories, 3g fat (1g saturated fat), 35mg cholesterol, 1124mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 21g protein.

    ]]>         Pressure-Cooker Turkey Chili https://www.tasteofhome.com/recipes/pressure-cooker-turkey-chili/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-turkey-chili/

    Ingredients

    • 1 pound lean ground turkey
    • 1-1/2 cups water
    • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
    • 1 jar (24 ounces) meatless pasta sauce
    • 1 can (16 ounces) hot chili beans, undrained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 3/4 cup chopped celery
    • 3/4 cup chopped onion
    • 3/4 cup chopped green pepper
    • 1/2 cup frozen corn
    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 1/4 teaspoon pepper
    • 1/8 to 1/4 teaspoon cayenne pepper
    • Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers
    Text Ingredients

    Directions

    1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook turkey until no longer pink, 6-8 minutes, breaking it into crumbles; remove and drain turkey. Add water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Return turkey to pressure cooker. Stir in tomatoes, pasta sauce, beans, celery, onion, green pepper, corn and seasonings.
    2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno.

    Nutrition Facts

    1 cup: 200 calories, 4g fat (1g saturated fat), 26mg cholesterol, 535mg sodium, 29g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

    ]]>         Pressure-Cooker Manchester Stew https://www.tasteofhome.com/recipes/pressure-cooker-manchester-stew/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-manchester-stew/

    Ingredients

    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1 cup dry red wine
    • 1 pound small red potatoes, quartered
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1/2 pound sliced fresh mushrooms
    • 2 medium leeks (white portions only), sliced
    • 1 cup fresh baby carrots
    • 2-1/2 cups water
    • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Fresh basil leaves
    Text Ingredients

    Directions

    1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel.
    2. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.

    Nutrition Facts

    1-2/3 cups: 221 calories, 5g fat (1g saturated fat), 0 cholesterol, 354mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

    ]]>         Herbed Tuna and White Bean Salad https://www.tasteofhome.com/recipes/herbed-tuna-and-white-bean-salad/ Wed, 09 May 2018 20:28:00 +0000 http://origin-www.tasteofhome.com/recipes/herbed-tuna-and-white-bean-salad/

    Ingredients

    • 4 cups fresh arugula
    • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
    • 1 cup grape tomatoes, halved
    • 1/2 small red onion, thinly sliced
    • 1/3 cup chopped roasted sweet red peppers
    • 1/3 cup pitted Nicoise or other olives
    • 1/4 cup chopped fresh basil
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon grated lemon zest
    • 2 tablespoons lemon juice
    • 1 garlic clove, minced
    • 1/8 teaspoon salt
    • 2 cans (5 ounces each) albacore white tuna in water, drained
    Text Ingredients

    Directions

    1. Place first 7 ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

    Test Kitchen tips
  • Kalamata olives, though stronger in flavor, would be a good substitute for Nicoise olives.
  • Extra virgin olive oil adds a subtle fruity flavor to the dressing, but plain olive oil could be used instead.

    • Nutrition Facts

    2 cups: 319 calories, 16g fat (2g saturated fat), 30mg cholesterol, 640mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch, 1 vegetable.

    ]]>         Beans and Rice Dinner https://www.tasteofhome.com/recipes/beans-and-rice-dinner/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/mexican-beans-and-rice/

    Ingredients

    • 1 tablespoon canola oil
    • 2 celery ribs, chopped
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 1 can (28 ounces) diced tomatoes, undrained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 2 cups cooked brown rice
    • 2 teaspoons Worcestershire sauce
    • 1-1/2 teaspoons chili powder
    • 1/4 teaspoon pepper
    • 1/4 cup shredded cheddar cheese
    • 1/4 cup reduced-fat sour cream
    • 2 green onions, chopped
    Text Ingredients

    Directions

    1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
    2. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

    Nutrition Facts

    1-1/2 cups: 354 calories, 8g fat (3g saturated fat), 13mg cholesterol, 549mg sodium, 58g carbohydrate (13g sugars, 12g fiber), 15g protein.

    ]]>         Fourth of July Bean Casserole https://www.tasteofhome.com/recipes/fourth-of-july-bean-casserole/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/fourth-of-july-bean-casserole/

    Ingredients

    • 1/2 pound bacon strips, diced
    • 1/2 pound ground beef
    • 1 cup chopped onion
    • 1 can (28 ounces) pork and beans
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15-1/4 ounces) lima beans, rinsed and drained
    • 1/2 cup barbecue sauce
    • 1/2 cup ketchup
    • 1/2 cup sugar
    • 1/2 cup packed brown sugar
    • 2 tablespoons prepared mustard
    • 2 tablespoons molasses
    • 1 teaspoon salt
    • 1/2 teaspoon chili powder
    Text Ingredients

    Directions

    1. In a large skillet over medium heat, cook bacon, beef and onion until meat is no longer pink; drain.
    2. Transfer to a greased 2-1/2-qt. baking dish; add all beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.
    3. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer.

    Nutrition Facts

    1 cup: 278 calories, 6g fat (2g saturated fat), 15mg cholesterol, 933mg sodium, 47g carbohydrate (26g sugars, 7g fiber), 12g protein.

    ]]>         Margie’s Chili https://www.tasteofhome.com/recipes/margie-s-chili/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/margie-s-chili/

    Ingredients

    • 1 pound ground beef
    • 2 small onions, chopped
    • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
    • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
    • 3/4 cup chili sauce
    • 2 teaspoons chili powder or prepared horseradish
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large saucepan, brown beef and onions; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.

    Nutrition Facts

    1 cup: 384 calories, 10g fat (5g saturated fat), 56mg cholesterol, 1552mg sodium, 44g carbohydrate (19g sugars, 8g fiber), 29g protein.

    ]]>         Aloha Chili https://www.tasteofhome.com/recipes/aloha-chili/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/aloha-chili/

    Ingredients

    • 2 pounds ground beef
    • 1 large onion, finely chopped
    • 1 can (20 ounces) pineapple chunks, undrained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15-3/4 ounces) pork and beans
    • 1 cup ketchup
    • 1/4 cup packed brown sugar
    • 1/4 cup white vinegar
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain.
    2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

    Nutrition Facts

    1 cup: 371 calories, 11g fat (5g saturated fat), 56mg cholesterol, 711mg sodium, 44g carbohydrate (23g sugars, 7g fiber), 27g protein.

    ]]>         Chili con Carne https://www.tasteofhome.com/recipes/chili-con-carne/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/chili-con-carne/

    Ingredients

    • 2 pounds ground beef
    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 2 garlic cloves, minced
    • 1 medium green pepper, chopped
    • 1-1/2 teaspoons salt
    • 2 tablespoons chili powder
    • 3 teaspoons beef bouillon granules
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
    • 1 cup water
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • Optional: Sour cream and jalapeno slices
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
    2. In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.
    3. Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

    Chili Con Carne Tips

    What's the difference between chili and chili con carne?

    The Spanish phrase "chili con carne" means chili with meat, but both chili and chili con carne can refer to the authentic spicy dish of meat, chili peppers, beans, tomatoes, seasonings and spices. Check out the many different types of chili you can make!

    How do you make chili con carne taste even better?

    Chili is an easy dish you can adjust to suit your preferences. You can use any type of beef you choose, replace the water with beef broth for enhanced beef flavor, add more cayenne for extra heat and sprinkle on fresh oregano to brighten the dish. You can also try any of these secret ingredients to upgrade your chili.

    Is chili con carne healthy?

    Chili is packed with protein and fiber and can be enjoyed with little guilt. You can opt for leaner meat like ground turkey or chicken if you are concerned with the amount of fat.

    What do you serve with chili con carne?

    Topped with a dollop of sour cream and shredded cheese, this hearty chili is a meal by itself. But you can also pair it with a simple side salad or slices of buttery cornbread.

    Nutrition Facts

    1 cup: 264 calories, 14g fat (4g saturated fat), 56mg cholesterol, 892mg sodium, 15g carbohydrate (5g sugars, 5g fiber), 20g protein.

    ]]>         Emily’s Bean Soup https://www.tasteofhome.com/recipes/emily-s-bean-soup/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/emily-s-bean-soup/

    Ingredients

    • 1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
    • Water
    • 1 meaty ham bone
    • 2 teaspoons chicken bouillon granules
    • 1 can (28 ounces) tomatoes with liquid, quartered
    • 1 can (6 ounces) tomato paste
    • 1 large onion, chopped
    • 3 celery ribs, chopped
    • 4 medium carrots, sliced
    • 2 garlic cloves, minced
    • 1/4 cup minced chives
    • 3 bay leaves
    • 2 tablespoons dried parsley flakes
    • 1 teaspoon dried thyme
    • 1 teaspoon ground mustard
    • 1/2 teaspoon cayenne pepper
    Text Ingredients

    Directions

    1. Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
    2. Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.
    3. Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired.
    ]]>