SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 246.6
  • Total Fat: 7.1 g
  • Cholesterol: 37.1 mg
  • Sodium: 249.0 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 8.1 g
  • Protein: 22.9 g

View full nutritional breakdown of Bean and Beef Chili calories by ingredient
Report Inappropriate Recipe

Bean and Beef Chili

Submitted by: TEMPESTE

Introduction

Beans, ground beef, chili powder, jalapenos, etc. Tastes great with corn bread - and at 246 calories per cup, you might have calories left for a piece of corn bread! I usually eat mine with 1/6 of a prepared box of Jiffy corn bread. Also makes a great frozen lunch. Beans, ground beef, chili powder, jalapenos, etc. Tastes great with corn bread - and at 246 calories per cup, you might have calories left for a piece of corn bread! I usually eat mine with 1/6 of a prepared box of Jiffy corn bread. Also makes a great frozen lunch.
Number of Servings: 7

Ingredients

    2 c dry Pinto beans
    1 tbsp Olive Oil
    half of a medium Onion
    4 cloves Garlic
    1 lb 93% Ground Beef
    3 tbsp Chili Powder
    1 tbsp chopped Parsley
    14.5 oz can Diced Tomatoes
    2 fresh Jalapeno Peppers
    Salt to taste (NOT in nutritional info)

Directions

Cook pinto beans. I usually make mine in the slow cooker - soak in the refrigerator overnight the night before, then cook for six to eight hours until done the day of. I have NOT included this time in the prep or cooking time. You could cook them differently, or just use canned.

Heat olive oil over about medium heat in a large skillet. Cook (chopped) onion and garlic in the oil until done. Add ground beef and cook until done. Add chili powder (may adjust to taste), parsley, tomatoes, peppers, and salt. (Peppers, also, should be adjusted to taste - I considered the two peppers to make it a little spicy, your mileage may vary.) Cook for a couple minutes, just until well-mixed, and then add beans. Simmer for at least ten minutes, adding water if necessary to keep moist. The longer it simmers, the more the flavors will meld.

Makes 7 1-cup servings. I ate one, put one in the fridge, and froze the rest for lunches - it freezes well and makes a nice lunch with a carb on the side.

Number of Servings: 7

Recipe submitted by SparkPeople user TEMPESTE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • was easy to make and has great taste, my kids loved it.
    definately to be made again according to my granddaughters - 8/9/09

    Was this review helpful?   yes  No