Spicy Two-Bean Chili

Spicy Two-Bean Chili

Mexican-style seasonings and a tasty combination of beans fire up this lively chili recipe.

25 min. prep time
5 servings
141 Rating



1 tablespoon vegetable oil
2 medium (1 cup) onions, chopped
2 stalks (1 cup) celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 (28-ounce) can tomatoes, cut up
1 (15-ounce) can black beans, rinsed, drained
1 (16-ounce) can pinto beans, rinsed, drained
1 tablespoon chili powder
2 tablespoons chopped fresh basil leaves*
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper


LAND O LAKES® Cheddar Cheese, shredded, if desired
Chopped fresh cilantro, if desired


Heat oil in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender (3 to 4 minutes).

Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook, stirring occasionally, 15 minutes.

Top each serving with sour cream, cheese and cilantro, if desired.

*Substitute 2 teaspoons dried basil leaves.

Nutrition Facts (1 serving)

Calories: 240

Fat: 4g

Cholesterol: 0mg

Sodium: 300mg

Carbohydrates: 40g

Dietary Fiber: 12g

Protein: 11g

Recipe #7645B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This was great! I'd make it again in a heartbeat, though I wish I'd used a lager instead of the IPA we had on hand. I left this in the slow cooker while I was at work and didn't bother to adjust the amount of liquid in the recipe because there was so little, though I did drain the canned tomatoes.

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