Easy Yummy Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cans (15.5 oz each) black beans1 can (15.5 oz) red kidney beans1 can (15.5 oz) white kidney beans2 cans (28 oz each) crushed tomatoes1/2 can (29 oz can) puree tomatoes1 bottle (4.5 oz) McCormick Chili Powder1 onion chopped6 garlic cloves crushed or diced2 Tbsp olive oil16oz 93% Lean Ground Beef (may substitute turkey or Texturized Vegetable Protein flakes)
Makes 20 one cup servings.
Cutting Board:
1. Chop the onion and dice the garlic. If you buy already peeled garlic cloves and use a garlic crusher, this step is SUPER quick. I crush it right into my cooking pot.
In the Pot:
2. Put the olive oil, onion and garlic into large pot on medium. Cook until onions translucent and before garlic browns.
3. Add ground meat and mix around until browned. I turn the burner up to high. If you like chunks of meat, mix lighty. If you like meat evenly distributed in sauce, mix vigorously.
4. Now the easiest part, add all the rest: Crushed tomatoes, puree tomatoes, black beans, kidney beans, white beans, and the whole bottle of chili powder. Add salt to taste. Simmer on low with lid on for about 15 to 30 minutes. Stir occasionally to quickly distribute heat. If you can wait longer the flavors will blend better.
If you end up finding this recipe too spicy, use 1/2 the container of chili powder or even just a few tablespoons. We all have different tasters.
If the Chili looks too soupy, let it boil down with lid off. If it looks too thick, add a cup of water.
Variation:
1. Reconstitute Texturized Vegetable Protein with water in place of ground beef.
2. Add 1 chopped pepper to the mix.
Serving Ideas:
Sprinkle with reduced fat shredded cheddar.
Top with fat free sour cream.
Save leftovers for lunch the next day.
Number of Servings: 20
Recipe submitted by SparkPeople user COURTNEYX.
Cutting Board:
1. Chop the onion and dice the garlic. If you buy already peeled garlic cloves and use a garlic crusher, this step is SUPER quick. I crush it right into my cooking pot.
In the Pot:
2. Put the olive oil, onion and garlic into large pot on medium. Cook until onions translucent and before garlic browns.
3. Add ground meat and mix around until browned. I turn the burner up to high. If you like chunks of meat, mix lighty. If you like meat evenly distributed in sauce, mix vigorously.
4. Now the easiest part, add all the rest: Crushed tomatoes, puree tomatoes, black beans, kidney beans, white beans, and the whole bottle of chili powder. Add salt to taste. Simmer on low with lid on for about 15 to 30 minutes. Stir occasionally to quickly distribute heat. If you can wait longer the flavors will blend better.
If you end up finding this recipe too spicy, use 1/2 the container of chili powder or even just a few tablespoons. We all have different tasters.
If the Chili looks too soupy, let it boil down with lid off. If it looks too thick, add a cup of water.
Variation:
1. Reconstitute Texturized Vegetable Protein with water in place of ground beef.
2. Add 1 chopped pepper to the mix.
Serving Ideas:
Sprinkle with reduced fat shredded cheddar.
Top with fat free sour cream.
Save leftovers for lunch the next day.
Number of Servings: 20
Recipe submitted by SparkPeople user COURTNEYX.
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 3.4 g
- Cholesterol: 13.0 mg
- Sodium: 551.6 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 7.4 g
- Protein: 12.3 g
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