Archive for the ‘Red Kidney Beans’ Category

5 Feb

Beef and Beer Chili

Posted by Tarah in Beef Broth, Beer, Chili Powder, Cornmeal, Cumin, Entrée, Garlic, Ground Beef, Lime Juice, Oregano, Red Bell Pepper, Red Kidney Beans, Red Onion, Salt, Sugar, Tomatoes.

beef-and-beer-chili1
Recipe & picture courtesy of My Recipes

Serves 4

  • 1 1/2 cups chopped red onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 small)
  • 8 ounces extralean ground beef
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 (19-ounce) can red kidney beans, drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can low-sodium beef broth
  • 1 (12-ounce) bottle beer (such as Budweiser)
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon fresh lime juice
  1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
  2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
  3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

7 Oct

Ginny’s All-American Chili Chowder

Posted by Tarah in Baked Beans, Chili Powder, Corn, Entrée, Ground Turkey, Olive Oil, Onion, Pepper, Red Kidney Beans, Salt, Slow-Cooker, Tomato Sauce, Tomatoes.


Recipe & picture courtesy of Parents

Makes: 12 servings
Cook: 20 minutes; Slow-Cook 4 hours on HIGH or 7 hours on LOW
Prep: 10 minutes

  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional
  1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
  2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

**Personal Review: No Review Yet**

16 Sep

Slow-Cooker Hearty Beef Chili

Posted by Tarah in Chili Powder, Corn, Dark Red Kidney Beans, Entrée, Ground Beef, Light Red Kidney Beans, Mexican Cheese Blend, Onion, Salsa, Slow-Cooker, Tomato Sauce.


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 10 min
Makes: 8 servings, about 1 cup each

  • 1-1/2 lb. lean ground beef
  • 1 can (15 oz.) dark red kidney beans, drained, rinsed
  • 1 can (15 oz.) light red kidney beans, drained, rinsed
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Mild Salsa
  • 1 can (16 oz.) no-salt added tomato sauce
  • 2 Tbsp. chili powder
  • 1 onion, chopped
  • 1 cup frozen corn, thawed, drained
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  1. Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
  2. Cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
  3. Stir just before serving. Serve topped with the cheese.

**Personal Review: No Review Yet**