Sharon's 5-Bean Chile Con Carne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2.5 lbs. Lean Ground beef2 cups Chopped Onions4 Cups Chopped Green & Red Bell Peppers1/2 cup sliced Jalapeno Peppers (optional)3 tsp minced Garlic4 Tbsp Chili powder1 Tbsp ground Cumin2 cups prepared Salsa2 cans Stewed Tomatoes1 can Diced Tomatoes1 large can Crushed Tomatoes1 can Progresso Cannellini (white kidney beans)1 can Progresso Black Beans1 can Progresso Chick Peas2 cans Progresso Red Kidney Beans1 can Black-eyed peasSalt & Pepper to taste
1. Use a large stock pot.
2. Brown the ground beef in small amount of olive oil.
3. Add onions, peppers & garlic to the beef and saute for several minutes.
4. Add chili powder and cumin and season with salt and pepper.
5. Add Salsa and all tomatoes, stir well and bring to a low boil. Lower heat and cook for about 15 minutes.
6. Add beans, cover, and continue cooking for another hour on low heat stirring often to make sure not to burn on the bottom.
7. Taste for seasoning and adjust as necessary.
Makes approximately 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SHERIEDARLING.
2. Brown the ground beef in small amount of olive oil.
3. Add onions, peppers & garlic to the beef and saute for several minutes.
4. Add chili powder and cumin and season with salt and pepper.
5. Add Salsa and all tomatoes, stir well and bring to a low boil. Lower heat and cook for about 15 minutes.
6. Add beans, cover, and continue cooking for another hour on low heat stirring often to make sure not to burn on the bottom.
7. Taste for seasoning and adjust as necessary.
Makes approximately 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SHERIEDARLING.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 13.1 g
- Cholesterol: 42.5 mg
- Sodium: 694.1 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 11.7 g
- Protein: 20.1 g