Corn & Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
60 oz HyVee Black Beans (by BGRASS20) 2 can (12 oz) yields Yellow Sweet Corn, Canned 3.5 cup Hunts Petite Diced Tomato (by GINSMITTY) 8 oz Green Chiles (Whole) 4 tbsp Garlic powder 4 tbsp Chili powder 1 tbsp Pepper, red or cayenne 2 tbsp Pepper, black 1 tbsp Salt 16 oz 93% Lean Ground Beef 2 cup, chopped Onions, raw 3 tbsp Distilled White Vinegar (by FIBU69) 6 tsp Granulated Sugar 3.5 cup Tomato Sauce 2 tbsp Extra Virgin Olive Oil 3 tsp Hot Pepper Sauce
1) Cook ground beef in a skillet - DO NOT SEASON.
2) Drain and rinse ground beef, allow to drip dry in colander.
3) Heat oil in skillet and sautee onion until translucent.
4) Add all ingredients to crock pot (including onion and ground beef).
5) Heat on high heat, covered, until it reaches a low boil.
6) Stir every hour for 4 hours and turn heat to low.
7) Leave on overnight, up to 24 hours.
8) Refrigerate leftovers up to 5 days in an air-tight container.
Serving Size: Makes 12 bowls of chili.
Number of Servings: 12
Recipe submitted by SparkPeople user JB22GREEN.
2) Drain and rinse ground beef, allow to drip dry in colander.
3) Heat oil in skillet and sautee onion until translucent.
4) Add all ingredients to crock pot (including onion and ground beef).
5) Heat on high heat, covered, until it reaches a low boil.
6) Stir every hour for 4 hours and turn heat to low.
7) Leave on overnight, up to 24 hours.
8) Refrigerate leftovers up to 5 days in an air-tight container.
Serving Size: Makes 12 bowls of chili.
Number of Servings: 12
Recipe submitted by SparkPeople user JB22GREEN.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 6.1 g
- Cholesterol: 21.8 mg
- Sodium: 1,536.2 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.7 g
- Protein: 14.1 g
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