712 red bean chili recipes

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

Black bean and chicken chili simmers tender chicken breast, black beans and sweet red peppers in a spiced tomato base splashed with beer for depth. A lighter, quicker chili ready in about 45 minutes.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

Bert Greene's peppered chili layers ground beef and beef shoulder strips with three different chiles (mild ground, caribe, fresh serrano). Slow-baked three hours with red wine, fresh tomatoes, and herbs. Kidney beans go in last. A serious cook's chili.

Slow-cooker chili with ground beef, red kidney beans, diced tomatoes, bell pepper, and a generous shake of chili powder. Set it in the morning, eat by dinner. Hands-off weeknight comfort.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

A succulent crockpot dish that is made with beef and kidney beans.

Mom's chili stacks beef, kidney beans, tomatoes, and a quiet blend of cumin, oregano, and basil into a slow-simmered family-style pot. Old-school weeknight chili with a long-simmer payoff.

It's not a secret that my neighbors Chili is a potluck fav.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

A succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

I ALWAYS add tons of seasonal veggies!!! This one had snow peas, carrots, eggplant, and asian prickly zucchini!

Why ordering take-out, if you can make a delicious beef and bok-choy stir-fry within no time.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.