Super Smoky Southwestern Chili Beans Recipe

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Don't you just love a great chili with beans recipe? So do I! I have a go to recipe for chili that my family loves and this recipe is a variation. My usual chili recipe is provocative of warm and cozy days possibly containing rain, but not necessarily. This recipe invokes the light and refreshing fragrances of the days of Spring and Summer, with a myriad of colors and flavors abound. My sister Bonnie, who is not a fan of chili and bean fare,loved it, so I figure even a naysayer may love it as well. Stay tuned for my fall and winter version of the same for year round chili enjoyment!!

Prep time:
Cook time:
Servings: 12


Cost per serving $4.49 view details
  • 1, 1/2 lbs. lean ground beef
  • 1 medium onion, diced small
  • 3 chipotle chilies in adobo, chopped
  • 3 cloves garlic, pressed or finely minced
  • 1 soft bouillon cube
  • 6 radishes, grated
  • 2 carrots, grated
  • 1/2 tsp. celery seed
  • 1 28 oz. can diced tomatoes with juices
  • 2 tbsp. tomato paste
  • brown sugar to taste
  • palmful chili powder, about 3 tbsp
  • 2 15 oz. cans light red kidney beans, drained and rinsed
  • 2 15 oz. cans pinto beans, drained and rinsed
  • 1 19 oz can black beans, drained and rinsed
  • 1 15 can whole kernel corn, drained
  • 1/3 c. cilantro leaves, rough chopped
  • shredded cheddar cheese and fat free sour cream for garnish
  • Kosher salt and fresh cracked black pepper to taste


  1. In a 5 or 6 quart dutch oven over medium high heat, brown ground beef, until no longer pink.
  2. Drain and remove all but 1 tbsp. of fat and liquid from oven. Add bouillon cube, chilies, onions, garlic, radishes carrots and celery seed and continue to cook until vegetables are softened, about 5 minutes. Season to taste.
  3. Add tomatoes with juices, tomato paste, brown sugar to taste and chili powder and bring to a boil, stirring constantly.
  4. Reduce heat to medium low and simmer for 1 hour and 15 minutes.
  5. Meanwhile, pour all beans into a colander and rinse. Allow to drain. Toss everything in colander until evenly mixed together.
  6. When ready, fold bean mixture into chili base and simmer for 25 minutes more.
  7. Add corn and cilantro and fold into chili. Simmer for 5 minutes more to heat corn through. Re-season to taste.
  8. Serve with tortilla chips, shredded cheddar cheese and fat free sour cream.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 530g
Recipe makes 12 servings
Calories 618  
Calories from Fat 113 18%
Total Fat 12.71g 16%
Saturated Fat 4.5g 18%
Trans Fat 0.53g  
Cholesterol 41mg 14%
Sodium 639mg 27%
Potassium 1866mg 53%
Total Carbs 100.2g 27%
Dietary Fiber 20.3g 68%
Sugars 12.19g 8%
Protein 34.96g 56%



  • Smokinhotchef
    April 28, 2012
    You can make this recipe with lean ground chicken or turkey if desired. This recipe may be made vegetarian by omitting the beef. Just use 1 tbsp. olive oil as the fat to cook veggies in the beginning and omit the beef bouillon cube and sub in 1 cup vegetable stock.

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