13 Bean Chili

These instructions are printed on the label of 13 Bean Soup Mix. High Fiber, Lactose Free, Soy Free.

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Votes: 118
Rating: 3.69
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Servings 5people
Submitted By Bob's Red Mill Natural Foods
These instructions are printed on the label of 13 Bean Soup Mix. High Fiber, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 118
Rating: 3.69
You:
Rate this recipe!
Servings 5people
Submitted By Bob's Red Mill Natural Foods
These instructions are printed on the label of 13 Bean Soup Mix. High Fiber, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Soak 13 Bean Soup Mix overnight or soften by boiling five minutes and allowing to soak at least one hour.
  2. Drain beans and cover with water and simmer until tender (about 3 hours).
  3. Brown beef and drain. Add one chopped medium onion and garlic as desired, two 8 oz cans of tomato sauce, spices and the cooked 13 Bean Soup Mix. Simmer all together one hour.



    Makes 5 servings
Products Used in this Recipe
Recipe Comments

12 thoughts on “13 Bean Chili

  1. Denise

    How much water to cover before simmering? Or does it mean barely cover which is about three cups of water.

    Also do you cover the pan while simmering?

    Thank you. I’m a new cook.

    Reply
    1. Recipe Specialist

      When cooking beans, add enough water to cover the beans by approximately 1 to 2 inches. If you find that the water is evaporating too quickly, you may add additional water as needed. Feel free to cover the beans during simmering. This will reduce water evaporation.

      Reply
    1. recipe specialist

      Hi Pam,
      To prepare this recipe in a slow cooker, cook 5 hours on high or up to overnight on low (7-8 hours).

      Reply
      1. Deborah Hofer

        Happy New Year.

        In using a slow cooker, do I need to adjust the amount of liquid? Do I have to pre-soak the beans or can I dump it all into the cooker.?

        Reply
        1. recipe specialist

          Hi Deborah,
          You do not need to pre soak the beans although this will decrease the cooking time. You should not need to adjust the liquid portion.

          Reply
  2. Kelli

    Do I drain the beans once I’m done simmering them? Or am I adding everything to my beans once I’m done browning the meat?

    Reply
    1. recipe specialist

      Hi Kelli,
      You don’t need to drain the beans once you’ve covered them until tender. Once you’re done browning the meat and adding the rest of the ingredients, this mixture can be added to the beans and water and then simmered until done, approximately 1 hour.

      Reply
  3. jack

    seems like the quantity of ground beef, onions and tomato sauce is small compared to the 8 cups of soaked beans I now have. Thoughts?

    Reply
    1. recipe specialist

      Hi Jack,
      Thank you for your comment. The recipe only calls for 1 1/4 cups of the dried bean mix which should only yield about 3-4 cups of cooked beans. If you cooked the entire package of 13 Bean Soup Mix you will need to adjust the recipe accordingly.

      Reply
  4. mary

    I’ve followed this recipe once before, only I cooked the beans in the oven after soaking overnight. I found the lentils in particular were completely pulverized, while some of the bigger beans were not yet tender. From what I see online, cook time for beans tends to vary, and lentils especially cook very quickly. Is there a proper way to cook this mix of beans from dry that will ensure they’re all tender but not overcooked?

    Reply
    1. recipe specialist

      Hi Mary,
      This recipe is meant to be made on the stove as opposed to in the oven- we would suggest preparing this recipe according to the directions and cooking on the stove. You may fast soak them as the recipe states, or soak overnight and prepare the next day. This will help the beans soften and cook evenly.

      Reply

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