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.

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

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.

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.