Spicy Two-Bean Chili Recipe

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Spicy Two-Bean Chili Recipe
Spicy Two-Bean Chili Recipe photo by Taste of Home
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Spicy Two-Bean Chili Recipe

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4.5 4 4
Publisher Photo
Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 2 pounds ground beef
  • 3 large onions, chopped
  • 6 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup lime juice
  • 6 tablespoons cornmeal
  • 1/4 cup chili powder
  • 4 teaspoons dried oregano
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Shredded cheddar cheese

Directions

In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. Cover and cook on low for 8 hours or until heated through. Serve over rice; sprinkle with cheese. Yield: 11 servings.
Originally published as Spicy Two-Bean Chili in Country Woman January/February 2006, p47

Nutritional Facts

1 cup: 254 calories, 8g fat (3g saturated fat), 40mg cholesterol, 906mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 21g protein.

  • 2 pounds ground beef
  • 3 large onions, chopped
  • 6 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup lime juice
  • 6 tablespoons cornmeal
  • 1/4 cup chili powder
  • 4 teaspoons dried oregano
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Shredded cheddar cheese
  1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. Cover and cook on low for 8 hours or until heated through. Serve over rice; sprinkle with cheese. Yield: 11 servings.
Originally published as Spicy Two-Bean Chili in Country Woman January/February 2006, p47

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Reviews forSpicy Two-Bean Chili

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VictoriaElaine User ID: 3422096 156369
Reviewed Oct. 23, 2013

"We did not care for the texture and taste the cornbread added to this chili. The chili is also way too thick. The addition of spices such as oregano & sage just did not add a good taste to it - it seemed like there were too many competing flavors."

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rllewis7 User ID: 7124309 160376
Reviewed Sep. 21, 2013

"This is a great alternative to traditional chili beans. The green chiles and spices really add to the recipe."

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momof29 User ID: 6105359 207541
Reviewed Sep. 12, 2012

"AWSOME!!"

MY REVIEW
tkarinas User ID: 4389335 160374
Reviewed Jan. 25, 2010

"This two bean chili is excellent and really easy to make. It's a keeper and one we'll be making many more times, as my family absolutely loves it."

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