555 chili bean recipes

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Ethiopian ginger vegetables with potatoes, green beans, carrots, and green chilies sauteed with fresh ginger and garlic. A vegan, spiced vegetable stew.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.