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Spicy Two-Bean Chili

Total Time

Prep: 20 min. Cook: 8 hours


11 servings

Updated: Jan. 20, 2023
Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chiles, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice. —Lesley Pew, Lynn, Massachusetts


  • 2 pounds ground beef
  • 3 large onions, chopped
  • 6 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chiles, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup lime juice
  • 6 tablespoons cornmeal
  • 1/4 cup chili powder
  • 4 teaspoons dried oregano
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Shredded cheddar cheese


  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
  3. Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Nutrition Facts

1 cup: 254 calories, 8g fat (3g saturated fat), 40mg cholesterol, 906mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 21g protein.

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