2 Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1# 93% lean ground beef 2 T Felippo Berio Olive oil (sauteing and grilling kind) 1 med/large green bell pepper, chopped 1/2 red onion, chopped 1/2 sweet onion, chopped 2 garlic cloves, minced 1 15 oz can Kuner's of colorado Ranchero Beans (pinto beans, you could easily use regular pintos and take out a lot of sodium, these are in a tex mex sauce) don't drain or rince 1 26.5 oz can bush's black beans, drained and rinsed 2 14.5 oz cans Red Gold Petite Diced Tomatoes 1 28 oz can Contadina Crushed Tomatoes 32 oz low sodium V8 1 1/2 T Chili Powder 1 T Cumin 1 t Tony Czatchere's Creole Seasoning 1/2 t Cayenne Pepper 1 t Corriander 1 t hot sauce 1 1/2 T granulated Sugar dash cinnamon
1) Brown beef in oil. Add pepper, onion and garlic. Coook about 5 min. Add spices and hot sauce cook 1 more min.
2) Add beans, tomatoes and V8.
3) Bring to boil and simmer 60 min.
Makes 17 1-cup portions
Number of Servings: 17
Recipe submitted by SparkPeople user MAMATURNER.
2) Add beans, tomatoes and V8.
3) Bring to boil and simmer 60 min.
Makes 17 1-cup portions
Number of Servings: 17
Recipe submitted by SparkPeople user MAMATURNER.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 4.4 g
- Cholesterol: 15.3 mg
- Sodium: 528.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.1 g
- Protein: 10.8 g
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