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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 199.1
  • Total Fat: 3.2 g
  • Cholesterol: 16.4 mg
  • Sodium: 486.0 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Chili calories by ingredient
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Chili

Submitted by: LYNNATION

Introduction

3 bean and meat chili 3 bean and meat chili
Number of Servings: 17

Ingredients

    2 TBSP veg oil
    2 medium onions, chopped
    1.5 bell peppers, stemmed, seeded, chopped
    10 baby carrots, sliced
    6 cloves garlic, minced or pressed
    1 lb shredded chicken
    2 cans kidney beans, rinsed
    2 cans pinto beans, rinsed
    2 cans black beans, rinsed
    3 cans diced tomatoes - open and pour in
    1 fresh tomato
    1/4 cup chili powder ( I add a bit more than this)
    1.5 TBSP ground cumin
    1/4 to 1/2 tsp cayenne (I like it hot - 1 tsp)
    1 tsp salt (optional - canned beans have PLENTY)
    pepper to taste

Directions

Grill Chicken on George Foreman grill, Shred and set aside.

Heat oil until shimmering. Add onion, bell pepper, carrots chili powder cumin cayenne, salt, and black pepper. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.

Add chicken, rinsed beans, and diced tomatoes with their juice, and 1/2 teaspoon salt.

Bring to a simmer, cover, and cook for 45 minutes.

Remove lid and continue to simmer for another 45 minutes.

Variations:

I generally throw in whatever beans, vegetables I have around.. sometimes corn, jalapenos, etc - whatever you like.
I also like to substitute ground beef for the chicken- I cook the beef and rinse/drain it in a colander to get rid of the fat.

This also works well as a vegetarian recipe - just skip the meat.

This batch was 17 cups - I calculated the portion at 1 cup
Enjoy! : )

Number of Servings: 17

Recipe submitted by SparkPeople user LYNNATION.






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