To say Best Bean Chili is a hearty chili is putting it mildly! This will stick to the hungriest of ribs! Lean ground beef, plenty of vegetables, special seasonings and plenty of beans.
Vegetable cooking spray
1 pound lean ground beef
1-1/2 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 15-ounce can red kidney beans or 1-1/2 cups cooked dry-packaged red kidney beans, rinsed, drained
1 15-ounce can pinto beans or 1-1/2 cups cooked dry-packaged pinto beans, rinsed, drained
3 14-1/2-ounce cans chili seasoned diced tomatoes
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa
Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, five to eight minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook five minutes longer.
Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.
Slow cooker tip: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.
- Any canned or dry-packaged bean variety can be easily substituted for another.
- Make sure you boil all kidney beans vigorously for ten minutes at the beginning of cooking in order to destroy any toxins and ensure the beans are harmless.
Recipe makes 6 servings.
Serving size: 1-1/3 cup
Calories: 340; Total Fat: 11g; Cholesterol: 47mg; Sodium: 891mg; Carbohydrates: 39g Protein: 24g; Fiber: 11g
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