Spicy Two-Bean Chili
25 min
50 min



2 tablespoons Land O Lakes® Butter

1 large (1 cup) onion, chopped

2 ribs (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 (cayenne)


Sour cream, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired


 *Substitute 2 teaspoons dried basil leaves.

How to make

  1. STEP 1

    Melt butter in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until tender.

  2. STEP 2

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

  3. STEP 3

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


4Fat (mg)
0Cholesterol (mg)
300Sodium (mg)
40Carbohydrates (g)
12Dietary Fiber
11Protein (g)


Explore reviews from
our online community

  January 27, 2014

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.

— says Klayter
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