SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Two Bean Veggie Chili with Beef calories by ingredient
Report Inappropriate Recipe

Two Bean Veggie Chili with Beef

Submitted by: SULABLUE

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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 cumin
    1T Chipotle pepper powder
    2T Chili Powder
    1T Oil
    Water, if needed.

Tips

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!


Directions

Sort through beans to remove any that don't look right, or possible stones. Rinse, and then cover with at least 4 cups of water and allow to soak overnight/12 hours.

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






Great Stories from around the Web


Rate This Recipe