Bean and Beef Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 c dry Pinto beans1 tbsp Olive Oilhalf of a medium Onion4 cloves Garlic1 lb 93% Ground Beef3 tbsp Chili Powder1 tbsp chopped Parsley14.5 oz can Diced Tomatoes2 fresh Jalapeno PeppersSalt to taste (NOT in nutritional info)
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.
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.
Nutritional Info 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
Member Reviews