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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 357.6
  • Total Fat: 13.3 g
  • Cholesterol: 40.1 mg
  • Sodium: 548.3 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 20.7 g

View full nutritional breakdown of Full of Beans Chili calories by ingredient
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Full of Beans Chili

Submitted by: MIKEISMYCODENAM

Introduction

This is a recipe from Epicurious with beef added and some other changes. This is a recipe from Epicurious with beef added and some other changes.
Number of Servings: 12

Ingredients

    1 head Garlic, Roasted
    1.5 lbs stew beef, cut into chunks and visible fat removed
    1 large yellow onion, diced
    1 each Yellow, Red and Green peppers, chopped (or diced, depends on how chunky you like your chili)
    2 cans Mexican Stewed tomato
    1 can (15 oz or so) Garbanzo Beans, drained and rinsed well
    1 can (15 oz or so) Kidney Beans, drained and rinsed well
    1 can (15 oz or so) Black Beans, drained and rinsed well
    1 can (15 oz or so) Canned Corn, drained and rinsed well
    4 Tbs Chili Powder
    3 Tbs Cumin
    Salt to taste

    Serve with:
    Nonfat or lowfat sour cream
    Fresh Cilantro
    Hot Sauce
    A spoon!


Directions

Roast the garlic, I use an entire head. This takes a while so start this early.
For the Chili:
In heavy large pot over medium heat brown the beef with the onions until the onions are starting to turn tender then add the peppers (just start cooking the beef and add the other ingredients as you are done chopping them...the timing is not too important.)
Add the Stewed Tomato and break them up using your spoon while things start to simmer. Add all the beans and corn after this is complete. Add Cumin and Chili Powder. I like things a little spicy and cumin heavy so I would say only add half the spices now, then add the rest to taste later after the simmer is complete.
Cover, reduce heat to low and simmer until flavors are blended. Season to taste with salt, cumin and chili powder (or add some cayenne). Add a few tablespoons of red wine vinegar (if you like it) to taste. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat chili gently before serving.) Depending on how you eat, this makes about 12- 1.5 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MIKEISMYCODENAM.






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