- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 472.8
- Total Fat: 16.2 g
- Cholesterol: 52.2 mg
- Sodium: 547.1 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 15.4 g
- Protein: 30.3 g
Two Bean Veggie Chili with BeefSubmitted by: SULABLUE
IntroductionI've called this "Veggie Chili with Beef" rather than Beef and Bean Chili because the bulk of this chili is vegetables, with just enough meat to accent it and get that savory beef taste. I've called this "Veggie Chili with Beef" rather than Beef and Bean Chili because the bulk of this chili is vegetables, with just enough meat to accent it and get that savory beef taste.
1 Cup dried black beans (soak overnight)
1 Cup dried kidney beans (soak overnight)
1 Large Vidallia onion (about 1 pound, yes!), chopped
1-2 carrots, chopped
3-4 stalks celery, chopped
3-4 roma tomatoes, chopped
1 15.5 oz can diced tomatoes w/ chipotle peppers
1-3 cloves garlic, minced
Salt and Pepper to taste
1T Chipotle pepper powder
2T Chili Powder
Water, if needed.
If you don't want to deal with dried beans you can use a ~15 oz can of black beans (RINSE THEM!!!) and a ~15oz can of kidney beans.
Yes, that means nearly 2 pounds of beans to 1 pound of meat and a lot of veggies That's why I call it Veggie Chili with Meat!
Chop onion, celery, carrot, and roma tomatoes.
Heat a large (5+ quart) heavy dutch oven or stock pot. Add oil and when it is hot add the onions and celery with a pinch of salt and cook until the onion turns glossy and starts to become translucent. Add the garlic and cook for just a minute longer.
Add in the ground beef, break up and brown, then add spices and give it a good, thorough stirring. Add in the carrots and cook for a couple of minutes more, then add the can of diced tomatoes, and 3-4 chopped tomatoes.
The mixture should have enough liquid so that it peeks up through the top without being a soup consistency. The vegetables will release water as they cook, but the beans may soak it up, so check in on your pot now and then just to be sure!
Cook for at least as long as it takes to soften the beans (about 3.5 hours). The longer you cook chili the better it gets.
Serving Size: 8 roughly 2-cup bowls