Type what you have

Ingredients

• ✓ red bean
• vegetable oil
• onion
• tomato
• water
• cabbage
• smoked sausage
• carrot
• celery
• tomato sauce
• long grain white rice
• chicken bouillon
• bay leaf
• thyme
• salt

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook until lightly browned. Add crushed tomatoes, water, cabbage, sausage, carrots, celery, beans, tomato sauce, and rice. Add bouillon; stir until dissolved. Season with bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; cook until vegetables are tender and rice is cooked, at least 1 hour.

By Ludy Brinck

Ingredients

• ✓ red bean
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes.
3. 3 Drain beans and transfer to a clean saucepan.
4. 4 Cover with 2 to 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours.
5. 5 Drain beans and return to the saucepan. Add sugar and set over medium-high heat.
6. 6 Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes.
7. 7 Immediately transfer paste to a container to cool.

By Allrecipes Member

Ingredients

• ✓ red bean
• vegetable oil
• onion
• garlic
• ground bison
• tomato
• red pepper flake
• cumin
• oregano
• chili powder
• salt
• white pepper
• paprika
• water
• masa flour

Instructions

1. 1 Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
2. 2 Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
3. 3 Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
4. 4 Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
5. 5 Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
6. 6 Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

By Devon

Ingredients

• ✓ red bean
• tomato
• water
• kidney bean
• onion
• tomato paste
• mushroom stem and piece
• yellow bell pepper
• orange bell pepper
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

By Dawn Gainor

Ingredients

• ✓ red bean
• olive oil
• onion
• celery
• carrot
• garlic
• cumin
• chili powder
• maple syrup
• black pepper
• vegetable broth
• black bean
• corn
• tomato

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
2. 2 Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

By HEDDY66

Ingredients

• ✓ red bean
• ground beef
• tomato juice
• tomato sauce
• onion
• celery
• green bell pepper
• chili powder
• cumin
• garlic powder
• salt
• black pepper
• oregano
• white sugar
• cayenne pepper

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

By George Couch

Ingredients

• ✓ red bean
• water
• turkey sausage
• onion
• green pepper
• celery
• cayenne pepper
• salt
• bay leaf
• white rice

Instructions

1. 1 Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
2. 2 Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.
3. 3 Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.
4. 4 Serve over cooked rice.

By Dale Tadlock

Ingredients

• ✓ red bean
• chicken breast
• butternut squash
• hominy
• chicken broth
• salsa
• beer
• oregano
• heavy cream

Instructions

1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Ingredients

• ✓ red bean
• water
• white rice
• olive oil
• onion
• sazon seasoning
• adobo seasoning
• garlic
• black pepper
• green olive

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, Sazón seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes.
2. 2 Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

By Alicia

Ingredients

• ✓ red bean
• ground beef
• tomato
• whole kernel corn
• green bean
• onion
• oregano
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
2. 2 In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

By Jon Roberts

Ingredients

• ✓ red bean
• green bean
• lima bean
• red bell pepper
• onion
• canola oil
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ red bean
• smoked sausage
• bay leaf
• cajun seasoning
• garlic
• onion
• celery
• green pepper
• salt
• parsley
• cumin
• water

Instructions

1. 1 Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
2. 2 Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

By raquel11882

Ingredients

• ✓ red bean
• onion
• garlic
• salt
• sugar
• celery seed
• cumin
• cayenne pepper
• red pepper flakes
• bay leaf
• ham hock
• smoked sausage
• rice

Instructions

1. 1 Pick over dried beans and soak them in water overnight.
2. 2 The next day, drain off the soaking water, and place beans in a large pot or slow cooker. Cover with water and stir in dried onion and garlic. Season with salt, sugar, celery seed, cumin, cayenne pepper, red pepper flakes, and bay leaf. Add in ham hock and push down into beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
3. 3 Stir in smoked sausage, simmer for 20 more minutes; serve over hot cooked rice.

By Donna Gandy

Ingredients

• ✓ red bean
• rice
• ham
• green onion
• panko bread crumb
• egg
• cajun seasoning
• black pepper
• milk
• all-purpose flour
• panko bread crumb
• vegetable oil
• salt

Instructions

1. 1 Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
2. 2 Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
3. 3 Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
4. 4 Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
5. 5 Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.

By Melissa Dommert

Ingredients

• ✓ red bean
• rotisserie chicken
• pinto bean
• pepper jack cheese
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ red bean
• olive oil
• bell pepper
• celery
• onion
• garlic
• water
• bay leaf
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; saute frozen vegetable blend and garlic in the hot oil until soft, about 5 minutes. Add beans, followed by water and bay leaves. Turn off Saute function. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for at least 20 minutes. Unlock and remove the lid. Season with liquid smoke, salt, and pepper. Mix and smash the beans up as you like before serving.

By Afcoqui

Ingredients

• ✓ red bean
• andouille sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• garlic
• ham hock
• water
• basil
• creole seasoning
• black pepper
• rice

Instructions

1. 1 Gather the ingredients.
2. 2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3. 3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4. 4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5. 5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

By Melissa S

Ingredients

• ✓ red bean
• canola oil
• extra virgin olive oil
• chicken breast
• chili powder
• cumin
• tomato
• black bean
• green chili
• corn
• salt
• cayenne pepper

Instructions

1. 1 In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ red bean
• onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• olive oil
• ham
• potato
• pumpkin
• water
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana

Ingredients

• ✓ red bean
• shortening
• onion
• green bell pepper
• garlic
• water
• ham hock
• smoked sausage
• celery
• bay leaf
• creole seasoning
• thyme
• sage
• hot pepper sauce
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ red bean
• vegetable broth
• water
• brown rice
• onion
• green bell pepper
• celery
• creole seasoning
• garlic
• hot sauce
• thyme
• oregano
• bay leaf
• parsley

Instructions

1. 1 Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
4. 4 Divide among serving dishes and garnish with parsley.

By Soup Loving Nicole

Ingredients

• ✓ red bean
• andouille sausage
• butter
• onion
• green bell pepper
• celery
• bay leaf
• ham steak
• creole seasoning
• chicken broth
• garlic
• tomato sauce
• vinegar
• green onion
• parsley
• rice

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
3. 3 Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
4. 4 Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
5. 5 Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

By Kelly Hughes

Ingredients

• ✓ red bean
• ground turkey
• hot sausage
• green bell pepper
• red bell pepper
• tomato
• chili bean
• chili sauce
• corn
• black bean
• green chile pepper
• barbecue sauce
• cumin
• chili powder
• parsley
• red pepper flake

Instructions

1. 1 Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes.
2. 2 Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.

By Zamzowfitness

Ingredients

• ✓ red bean
• water
• bay leaf
• pork shoulder
• onion
• barbecue sauce
• ketchup
• apple cider vinegar
• brown sugar
• molasses
• mustard
• worcestershire sauce
• paprika
• cayenne pepper
• black pepper
• salt
• garlic powder
• bean cooking liquid
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
3. 3 Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
4. 4 Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
5. 5 While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
7. 7 Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
8. 8 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ red bean
• olive oil
• ground beef
• onion
• celery
• green pepper
• tomato
• dark red bean
• black bean
• tomato
• green chile pepper
• chili powder
• white vinegar
• sea salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
2. 2 Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

By Krysie

Ingredients

• ✓ red bean
• vegetable oil
• andouille sausage
• onion
• green bell pepper
• celery
• garlic
• creole seasoning
• thyme
• oregano
• chicken broth
• hot sauce
• bay leaf
• rice
• flat-leaf parsley
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
2. 2 Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
3. 3 Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
6. 6 Serve beans over hot cooked rice garnished with parsley and green onions.

By Soup Loving Nicole

Ingredients

• ✓ red bean
• olive oil
• onion
• garlic
• tomato
• red bell pepper
• basil
• oregano
• salt
• pepper
• butter
• all-purpose flour
• milk
• parmesan cheese
• lasagna noodle
• gruyere cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
3. 3 Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
4. 4 Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
5. 5 Bake 20 minutes in the preheated oven, or until lightly browned.

By XVELVETX

Ingredients

• ✓ red bean
• tomato
• pepper
• salt
• bay leaf
• sugar
• cocoa powder
• oregano
• chili powder
• garlic
• cinnamon
• cumin
• basil
• red pepper flakes
• olive oil
• ground lamb
• onion

Instructions

1. 1 In a large pot, cook onions and ground lamb in olive oil over medium heat.
2. 2 When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

By Bev

Ingredients

• ✓ red bean
• okra
• black-eyed pea
• parsnip
• sweet potato
• tomato
• file powder
• paprika
• cajun seasoning
• garlic
• vegetable broth
• green bell pepper
• onion
• celery
• canola oil
• all-purpose flour
• canola oil
• jalapeno pepper
• banana pepper
• serrano pepper

Instructions

1. 1 Preheat oven to broil.
2. 2 Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
3. 3 Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
4. 4 Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
5. 5 Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

By JessMacintyre

Ingredients

• ✓ red bean
• tomato paste
• tomato sauce
• tomato
• pinto bean
• beef broth
• thyme
• black pepper
• salt
• sugar
• chili powder
• cumin
• garlic
• jalapeno pepper
• red bell pepper
• green bell pepper
• onion
• ground turkey
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; stir in ground turkey. Cook and stir until turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in onion, bell peppers, and jalapeños; cook and stir until onion softened and translucent, about 8 minutes. Add garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
3. 3 Stir in beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.

By Jessica Ordonia