Mexican Chili

Mexican Chili
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 3.1 g
  • Cholesterol: 3.1 mg
  • Sodium: 582.8 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 8.6 g
  • Protein: 7.0 g

View full nutritional breakdown of Mexican Chili calories by ingredient


Introduction

This Dish can be reworked and is a really great way to use up left over veggies and can be made in 100's of different ways. Each time, I have made this Chili. I have made it a little different. You can make this chili with or without meat. Mild, Hot, or as Spicy as you want too! This recipe is very forgiving and is an easy recipe you will want to make over and over again This Dish can be reworked and is a really great way to use up left over veggies and can be made in 100's of different ways. Each time, I have made this Chili. I have made it a little different. You can make this chili with or without meat. Mild, Hot, or as Spicy as you want too! This recipe is very forgiving and is an easy recipe you will want to make over and over again
Number of Servings: 8

Ingredients

    1 16 oz can pinto beans drain and rinse,
    1 16 oz can black beans drain and rinse,
    1 16 oz chili beans in chili hot sauce do not drain,
    1 14.5 oz Tex Mex style diced tomatoes do not drain,
    1 bell pepper, 1 sweet pepper,
    2 jalapenos
    1 small onion
    1 bag Mexican style cheddar pepper jack, (optional if want to place on top of chili once served (recommend using 1/4 cup for each bowl)
    fresh cilantro (used as garnish)
    2 tsp minced garlic
    2 tbsp mole paste prepared*
    tortilla chips (optional if want to crunch and top chili or use whole chips as a side to dip into chili.)
    2 tsp ground cumin
    2 tsp coriander (optional)
    2 tsp chili powder
    1/2 cup of beef broth



Tips

* Mole Paste is found in the Mexican/ international section of the grocery store. Basically to prepare add 4 parts water/broth to 1 part of Mole and cook on low heat for 4 minutes.


Directions

1) Combine beans, tomatoes with juice, bell pepper, sweet pepper, jalapenos, onion, broth, mole prepared, cumin, chili powder, minced garlic and coriander, if desired, in slow cooker, mix well.

2) cover, cook on LOW 5-6 hrs or on HIGH 2-3 hrs, or until vegetables are tender.

3) place toppings in small bowls. Serve hot chili with toppings

Serving Size: 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EOUTMAN.