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Bean Chili

 

BEAN CHILI

Thank you for purchasing our Bean Chili! We hope you love it as much as we do! Everyone has different tastes...so feel free to make this your own by adding or spicing it up how ever you would like!

RINSING: These beans have been washed and dried before packaging...but you should still do it again. Be sure to look for any other debris that may have gotten past us.


WHAT YOU WILL NEED: 

  • Package of Daily Juice's Austin Chili Limits
  • 1 red onion , diced
  • 3 carrots , diced
  • 3 celery stalks , diced
  • 1 red bell pepper , diced
  • 3 cloves garlic , minced
  • 1 (28 oz.) can diced tomatoes , with juices
  • Like it spicy? 1-2 chopped jalapenos
  • Optional Garnish: Chopped Cilantro, Green Onion & Slice Avocado
    • Joanie loves her's with Sriracha too!

FASTER COOK RECIPE:

  1. Placed rinsed beans in a large pot with 6 cups of water.
  2. Bring to boil.
  3. Reduce heat to low boil and cover for 60-70 minutes stirring occasionally.
  4. While beans are boiling, saute in a skillet the onions, carrots, celery, red bell peppers and garlic in 1-2 Tablespoon of olive oil.
  5.  After beans have completed boiling, add the canned tomatoes, optional jalapenos and contents of the seasoning packet.
  6. Reduce heat to simmer, and continue cooking covered for 45-60 minutes. Season to taste and garnish with fresh cilantro.

SLOW COOK RECIPE (overnight soak)

  1. Place rinsed beans in a large pot with 6 cups of water. Allow beans to soak overnight (or 8 hours). After soaking, drain water.
  2. Place beans in a large pot with 5 cups of water.
  3. Bring to boil and reduce to simmer covered for 1.5-2 hours stirring occasionally. 
  4. While beans are boiling, saute in a skillet the onions, carrots, celery, red bell peppers and garlic in 1-2 Tablespoon of olive oil.
  5.  After beans have completed boiling, add canned tomatoes, optional jalapenos and contents of the seasoning packet.
  6. Reduce heat to simmer, and continue cooking covered for 30-45 minutes. Season to taste and garnish with fresh cilantro.

INSTA-POT RECIPE

  1. Selected browning/saute to preheat the Instapot. Add olive oil, onions, carrots, celery, red bell peppers and garlic. Saute until tender (about 3 minutes)
  2. Add rinsed beans & canned tomatoes (and optional jalapenos) to Instapot with 6 cups of water and seasoning packet.
  3. Lock the lid in place. Make sure the vent is set to seal.
  4. Select "high pressure" and 35 minutes cook time. 
  5. When the cooking time ends, use the quick pressure release.
  6. AFTER the value drops, remove the lid carefully.
  7. Season with additional salt and pepper to taste and garnish with fresh cilantro.