The cold is hitting most of the country hard this year and nothing’s more welcome than a warm bowl of chili to keep away the chill. We’re bringing you a tasty, quick to make take on a traditional with Randall’s hearty Kidney Beans. Making cooking easy for you and your family is important to us and we know this red chili is sure to please!

This recipe shows off our Kidney Beans in the stockpot spotlight, as the beans take on all of the yummy herbal flavors from the cumin, oregano, and chili powder as the chili cooks down. Adding Randall’s kidney beans and good, lean beef keeps the protein levels in this dish high, packed full of energy and healthy enough to satisfy even the toughest diets. The kidney bean chili keeps great in the fridge, so make sure to save yourself enough to bring to work!

Food blogger and recipe developer Nicole Folgate whipped up this great chili dish.

Quick-Kidney-Bean-Chili_8123

Ingredients:

  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 14 oz jar Randall Kidney Beans, drained and rinsed
  • 2 (15 oz) cans tomato sauce
  • 1 cup water (+ 1⁄2 cup, if needed)
  • 1 chile in adobo sauce, pureed
  • 1 tablespoon chili powder
  • 1⁄2 teaspoon cumin
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon sugar

Preparation:

Optional toppings: sour cream, chopped green onion, shredded cheese, tortilla chips

In a medium pan, fry ground beef, garlic, and onion until ground beef is cooked through and the onion is translucent. Drain grease from ground beef, if necessary.

Transfer the beef and onions into a stockpot with the kidney beans, tomato sauce, water, pureed chile pepper and spices. Bring to a boil over medium heat, then reduce heat to low and simmer for thirty minutes. If the chili is too thick for your liking, go ahead and add the additional 1⁄2 cup of water.

Serve immediately with desired toppings. Store leftovers in an airtight container. You may need to add additional water when reheating.

Tip: Rather than using just one chile pepper out of the can, try pureeing the entire can and freezing flat in a zip top bag. When a recipe calls for them, simply break off what you need.

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