Type what you have

Ingredients

• ✓ red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• red chile pepper
• bay leaf
• garlic powder
• anise seed

Instructions

1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Ingredients

• ✓ red kidney bean
• kidney bean
• tomato sauce
• salsa
• chili powder
• chicken thigh meat
• onion
• corn

Instructions

1. 1 Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.

By Anna

Ingredients

• ✓ red kidney bean
• ground beef
• green pepper
• onion
• tomato
• chili powder
• salt
• oregano

Instructions

1. 1 Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
2. 2 Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.

By Bird's Eye

Ingredients

• ✓ red kidney bean
• sweet potato
• red onion
• garlic
• salt
• black pepper
• cumin
• paprika
• cayenne pepper
• quinoa
• olive oil

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
2. 2 Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
3. 3 Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.

By VME

Ingredients

• ✓ red kidney bean
• black bean
• milk
• lard
• garlic powder
• salt
• ancho chile pepper
• cumin
• cayenne pepper
• oaxaca cheese

Instructions

1. 1 Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
2. 2 Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
3. 3 Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
4. 4 Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
5. 5 Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
8. 8 Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

By Brian Genest

Ingredients

• ✓ red kidney bean
• vegetable oil
• ground beef
• onion
• garlic
• vegetable soup mix
• water
• tomato
• star-shaped pasta

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
2. 2 Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
3. 3 Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

By Judy

Ingredients

• ✓ red kidney bean
• ground beef
• tomato
• onion
• garlic
• tomato sauce
• tequila
• chili powder
• cumin
• salt
• cayenne pepper

Instructions

1. 1 Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

By Tracy J

Ingredients

• ✓ red kidney bean
• bacon
• onion
• garlic
• ground beef
• pork and beans
• butter bean
• ketchup
• brown sugar
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
2. 2 Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
3. 3 Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
4. 4 Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
5. 5 Cook on Low for 4 hours. Serve with crumbled bacon on top.

By Angela

Ingredients

• ✓ red kidney bean
• beef stew meat
• kidney bean
• kidney bean
• corn
• water
• cheddar cheese
• semisweet chocolate
• chili powder
• cumin
• brown sugar
• garlic powder
• salt
• black pepper
• thyme

Instructions

1. 1 Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
2. 2 Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.

By Jen Slane

Ingredients

• ✓ red kidney bean
• vegetable oil
• smoked sausage
• onion
• green bell pepper
• garlic
• parsley
• paprika
• cayenne pepper
• black pepper
• kidney bean
• tomato
• green chile pepper
• salt

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
2. 2 Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

By Victoria Caylor

Ingredients

• ✓ red kidney bean
• vegetable oil
• onion
• celery
• chicken
• chicken broth
• chickpea
• navy bean
• green chile
• chili powder
• cumin
• thyme
• garlic and herb seasoning blend
• salt

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
2. 2 Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

By Jandeebee

Ingredients

• ✓ red kidney bean
• ground turkey
• onion
• celery
• garlic
• great northern bean
• water
• tomato sauce
• basil
• thyme
• oregano
• salt
• black pepper
• cayenne pepper
• ditalini pasta

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
2. 2 Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

By Allrecipes Member

Ingredients

• ✓ red kidney bean
• vegetable oil
• onion
• chile pepper
• garlic
• ground beef
• tomato
• salt
• black pepper
• cumin
• chili powder
• paprika
• oregano
• cinnamon stick
• clove

Instructions

1. 1 In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. 2 Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
3. 3 Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

By Fay Jones

Ingredients

• ✓ red kidney bean
• vegetable oil
• bell pepper
• onion
• garlic
• ground beef
• tomato
• beef broth
• chili powder
• tomato paste
• cumin
• oregano
• salt
• cayenne pepper
• black bean

Instructions

1. 1 Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
2. 2 Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
3. 3 Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
4. 4 Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

By Kristen

Ingredients

• ✓ red kidney bean
• sugar
• black pepper
• salt
• basil
• oregano
• garlic
• bacon
• chili seasoning mix
• jalapeno pepper
• red bell pepper
• onion
• celery
• salsa
• kidney bean
• tomato sauce
• ground beef

Instructions

1. 1 Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
2. 2 Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.

By Katie Moden

Ingredients

• ✓ red kidney bean
• olive oil
• butter
• onion
• carrot
• celery
• garlic
• chicken broth
• tomato
• parsley
• basil
• bay leaf
• thyme
• cabbage
• quinoa
• parmesan cheese

Instructions

1. 1 Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook and stir until softened, 3 to 5 minutes. Stir in chicken broth, tomatoes, parsley, basil, bay leaf, and thyme; bring to a boil. Reduce heat and simmer until heated through, about 5 minutes.
2. 2 Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

By GIMESUN

Ingredients

• ✓ red kidney bean
• corn kernel
• onion
• cherry tomato
• lime juice
• lemon zest
• olive oil
• salt
• black pepper
• basil

Instructions

1. 1 In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

By Anna E

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• yellow bell pepper
• red bell pepper
• serrano chile pepper
• hot chili seasoning
• ground beef
• great northern bean
• tomato puree
• tomato
• ketchup
• habanero pepper
• sugar
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
2. 2 Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
3. 3 Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

By Wayne Mowery

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• tomato sauce
• kidney bean
• salsa
• chili seasoning mix
• black pepper
• garlic salt

Instructions

1. 1 Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.
2. 2 Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

By Deb

Ingredients

• ✓ red kidney bean
• ground beef
• red bell pepper
• sweet onion
• yellow corn
• white corn
• kidney bean
• pinto bean
• tomato
• tomato
• green chile pepper
• water
• brown sugar
• chili seasoning mix
• white vinegar
• mustard

Instructions

1. 1 Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
2. 2 Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

By jrcarew

Ingredients

• ✓ red kidney bean
• ground pork
• black pepper
• corn
• water
• taco seasoning mix
• corn muffin mix
• milk
• egg
• colby cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
4. 4 Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
5. 5 Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
6. 6 Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.

By sybil318

Ingredients

• ✓ red kidney bean
• ground turkey
• hot sauce
• taco seasoning mix
• cumin
• black pepper
• red pepper flake
• chili powder
• garlic
• onion
• black bean
• kidney bean
• hot salsa
• spicy sauce
• chili bean
• green chile pepper
• tomato

Instructions

1. 1 Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
3. 3 Cover pot and simmer chili until flavors have blended, about 1 hour.

By Heather English

Ingredients

• ✓ red kidney bean
• ground beef
• sausage
• onion
• tomato
• tomato sauce
• kidney bean
• mild salsa
• chili seasoning mix
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Ingredients

• ✓ red kidney bean
• brown sugar
• corn
• cannellini bean
• black bean
• tomato
• orange bell pepper
• yellow bell pepper
• red bell pepper
• tempeh
• cumin
• garlic powder
• paprika
• chili powder
• garlic
• onion
• carrot
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add carrots; cook until tender, about 5 minutes. Add onion and chopped garlic; cook and stir until aromatic, about 3 minutes. Add chili powder, paprika, garlic powder, and cumin; cook and stir for 1 minute. Toss in tempeh, red bell pepper, yellow bell pepper, and orange bell pepper; cook and stir until tempeh is coated in the spices, about 5 minutes.
2. 2 Pour tomatoes, black beans, cannellini beans, kidney beans, corn, and brown sugar into the tempeh mixture. Reduce heat to low. Simmer, covered, until flavors are well blended, about 30 minutes.

By ScoGold

Ingredients

• ✓ red kidney bean
• black bean
• chipotle hot sauce
• worcestershire sauce
• tomato sauce
• beer
• fire-roasted diced tomato
• cayenne pepper
• salt
• cumin
• paprika
• chili powder
• chili powder
• ground beef
• garlic
• onion
• bacon
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
2. 2 Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
3. 3 Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

By Nick Wilson

Ingredients

• ✓ red kidney bean
• vegetable oil
• chicken
• tomato
• onion
• potato
• chili powder
• salt
• black pepper
• corn kernel

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
2. 2 Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

By SHREY

Ingredients

• ✓ red kidney bean
• slow cooker liner
• ground beef
• green bell pepper
• onion
• tomato sauce
• tomato
• green chile
• chili seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds Kitchen Slow Cooker Liner. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over the rim. Set aside.
2. 2 Cook and stir ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain grease.
3. 3 Spoon beef mixture into the lined slow cooker. Add beans, tomato sauce, diced tomatoes and green chiles, and seasoning mix to beef mixture; stir gently with a wooden or plastic spoon.
4. 4 Cover and cook until hot and bubbly throughout, Low for 6 to 7 hours or High for 3 to 3 1/2 hours.
5. 5 Carefully remove the lid to allow steam to escape. Stir gently, then top with cheese and dollops of sour cream. Serve chili directly from the slow cooker liner.

By Reynolds KitchensR

Ingredients

• ✓ red kidney bean
• ground beef
• onion
• bacon
• baked bean
• black bean
• kidney bean
• great northern bean
• brown sugar
• yellow mustard
• soy sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker.
2. 2 Cook bacon in the same skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain. Crumble into small pieces; add to the slow cooker.
3. 3 Add baked beans, black beans, light and dark kidney beans, great northern beans, sugar, mustard, and soy sauce to the slow cooker; stir to combine.
4. 4 Cover slow cooker; cook on Medium until flavors meld, about 4 hours.

By Mark Lackey

Ingredients

• ✓ red kidney bean
• bourbon
• tomato sauce
• kidney bean
• pilsner beer
• allspice
• cayenne pepper
• cumin
• liquid smoke
• beef bouillon granules
• chili powder
• tomato
• garlic
• jalapeno pepper
• sweet onion
• butter
• mild sausage
• ground venison
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
3. 3 Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
4. 4 Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
5. 5 Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

By Janine Coleman

Ingredients

• ✓ red kidney bean
• olive oil
• onion
• garlic
• chili powder
• cayenne pepper
• portobello mushroom
• tomato
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
2. 2 Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

By GOURMETGUY