5 bean chili

Name: 5 bean chili Recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 14
Ingredients: 1 # ground chuck; 1 cup diced yellow onion; 3 cloves garlic minced; 1 1/2 tbsp mexican style chili powder; 2 teaspoons salt; 1 1/2 tsp ground cumin; 1 tsp ground black pepper; 1/2 tsp cayenne pepper; 1/4 tsp ground coriander; 1/4 tsp ground cinnamon; 1 (28 oz) can whole peeled tomatoes broken up with hands; 3 c beef stock; 2 bay leaves; 1 15 oz can (1 1/2 c) cooked/drained Northern beans; 1 15 oz can (1 1/2 c) cooked/drained pinto beans; 1 15 oz can (1 1/2 c) cooked/drained kidney beans; 1 15 oz can (1 1/2 c) cooked/drained black beans; 1 15 oz can (1 1/2 c) cooked/drained navy beans; Reserve a portion of the juice from drained beans in case chili is too thick at the end. Use for thinning as needed/desired.; In a dutch oven over medium high heat cook the meat until well browned 4 to 6 minutes. Add the onion garlic chili powder salt cumin black pepper cayenne pepper coriander and cinnamon and cook until vegetables are soft 4 to 6 minutes. Add tomatoes (not drained!) beef stock and bay leaves; bring the mixture to a simmer partially cover and cook for about 40 minutes stirring occasionally. Add beans stir to combine and continue to cook for another 20 to 30 minutes or until flavors have come together.

Minutes to Prepare: 30
Minutes to Cook: 80

Number of Servings: 14

Ingredients

1 # ground chuck1 cup diced yellow onion3 cloves garlic, minced1 1/2 tbsp mexican style chili powder2 teaspoons salt1 1/2 tsp ground cumin1 tsp ground black pepper1/2 tsp cayenne pepper1/4 tsp ground coriander1/4 tsp ground cinnamon1 (28 oz) can whole peeled tomatoes, broken up with hands3 c beef stock2 bay leaves1 15 oz can (1 1/2 c) cooked/drained Northern beans1 15 oz can (1 1/2 c) cooked/drained pinto beans 1 15 oz can (1 1/2 c) cooked/drained kidney beans1 15 oz can (1 1/2 c) cooked/drained black beans1 15 oz can (1 1/2 c) cooked/drained navy beans Reserve a portion of the juice from drained beans in case chili is too thick at the end. Use for thinning as needed/desired.In a dutch oven, over medium high heat cook the meat until well browned, 4 to 6 minutes. Add the onion, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook until vegetables are soft, 4 to 6 minutes. Add tomatoes (not drained!), beef stock, and bay leaves; bring the mixture to a simmer, partially cover and cook for about 40 minutes, stirring occasionally. Add beans, stir to combine and continue to cook for another 20 to 30 minutes or until flavors have come together.

Directions

14 to 16 (1 cup) servings

Number of Servings: 14

Recipe submitted by SparkPeople user LCSPECIAL1.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 235.6
Total Fat: 6.8 g
Cholesterol: 19.4 mg
Sodium: 481.9 mg
Total Carbs: 25.3 g
Dietary Fiber: 8.3 g
Protein: 18.4 g

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