Beef and Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.25 lb lean ground beef (93% is what I usually use)1 medium green bell pepper, diced1 medium red bell pepper, diced1 medium onion, diced4 cloves garlic, minced1 can condensed tomato soup (I use Campbell's Healthy Request)About 30 oz. of red kidney beans, drain them if you use canned or soak your own8 tablespoons chili powder1 teaspoon onion powder1 teaspoon garlic powderSalt and pepper to taste2 tablespoons ground cumin
Please note you can flavor this as you like. I like things very hot and often use chili paste and diced tomatoes with jalepeno instead of the regular diced tomatoes. If you like things less hot you can scale back on the chili powder and not add these things. A couple tablespoons of BBQ sauce or worcestershire or even some beer can also be good to add for flavor if you have them around and feel so inclined. You can use canned kidney beans or if you want to go healthier, you can soak your own overnight prior to cooking. This is easily converted to vegetarian chili by using faux ground beef instead.
First I brown the ground beef in a frying pan, adding about half of the spices I will add towards the end when it is almost done so the meat will really absorb the flavors. Drain any excess fat (there shouldn't be any if you use lean, but if regular ground beef is on sale you can buy that and drain it off) and dump the beef into a large stock pot.
Next put all your diced veggies and the garlic into the frying pan and sautee them (I use olive oil for this) until the peppers are softened. Add these to the stock pot, turn the heat on that pot to medium and mix the beef and veggies. Now add your condensed soup, remaining spices, diced tomatoes, and beans. You will probably need to add a bit of liquid as well (a bottle of beer OR use water, your choice; beer was not included in the nutritional info). I usually add about 1 cup of water, but I like my chili rather thick.
Mix everything together very well and wait for the chili to start to bubble. Turn the heat down so that the chili will bubble slightly but not actively boil and allow it to cook for about a half hour. You can serve it on it's own or with low fat cheddar and low fat sour cream (not included in the nutritional info). It also goes well with corn muffins or crusty bread. It's even better the next day or the day following that as the beans really soak up the juices when it cools in the fridge.
Makes about 12 bowls, depending on how much beef and beans you use.
Number of Servings: 12
Recipe submitted by SparkPeople user Z0PHERIUS.
First I brown the ground beef in a frying pan, adding about half of the spices I will add towards the end when it is almost done so the meat will really absorb the flavors. Drain any excess fat (there shouldn't be any if you use lean, but if regular ground beef is on sale you can buy that and drain it off) and dump the beef into a large stock pot.
Next put all your diced veggies and the garlic into the frying pan and sautee them (I use olive oil for this) until the peppers are softened. Add these to the stock pot, turn the heat on that pot to medium and mix the beef and veggies. Now add your condensed soup, remaining spices, diced tomatoes, and beans. You will probably need to add a bit of liquid as well (a bottle of beer OR use water, your choice; beer was not included in the nutritional info). I usually add about 1 cup of water, but I like my chili rather thick.
Mix everything together very well and wait for the chili to start to bubble. Turn the heat down so that the chili will bubble slightly but not actively boil and allow it to cook for about a half hour. You can serve it on it's own or with low fat cheddar and low fat sour cream (not included in the nutritional info). It also goes well with corn muffins or crusty bread. It's even better the next day or the day following that as the beans really soak up the juices when it cools in the fridge.
Makes about 12 bowls, depending on how much beef and beans you use.
Number of Servings: 12
Recipe submitted by SparkPeople user Z0PHERIUS.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 4.7 g
- Cholesterol: 27.1 mg
- Sodium: 406.9 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 6.8 g
- Protein: 14.6 g
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