Beef and Bean Chili Mix

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 15.3 g
  • Cholesterol: 58.1 mg
  • Sodium: 696.5 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 24.8 g

View full nutritional breakdown of Beef and Bean Chili Mix calories by ingredient


Introduction

I make this mix in large batches and freeze individual family sized bags once it's cooled. This batch will make about 6 - 1.5-lb bags. I have a family of 5 who can eat 2 of these bags in one sitting, but one bag can easily feed a family of 4 if they aren't growing pre-teens :) The nutrition info is divided into 24 servings, but I am sure there is actually more than that here lol I make this mix in large batches and freeze individual family sized bags once it's cooled. This batch will make about 6 - 1.5-lb bags. I have a family of 5 who can eat 2 of these bags in one sitting, but one bag can easily feed a family of 4 if they aren't growing pre-teens :) The nutrition info is divided into 24 servings, but I am sure there is actually more than that here lol
Number of Servings: 24

Ingredients

    2 cans White Kidney (Cannilini) Beans
    2 cans Dark Red Kidney Beans
    2 large cans Diced Tomatoes
    3 medium Onions, chunked
    5-10 cloves Garlic, depending on size and how much you like garlic, chopped
    1 T. each Salt and White Pepper
    5lbs 85% Ground Beef
    1T Olive Oil

Tips

When I turn this into Chili, I like to use Trader Joe's Taco seasoning. There is no added salt and it gives it a yummy, spicy bite.


Directions

in LARGE stock pot, add oil to medium heat. add garlic and onion (and any other veg you may want to add...diced carrot is yummy). Cook for a few minutes to soften onions. Add beef and cook on medium high, stirring occasionally, until beef is about half cooked. Add tomatoes, beans, and seasoning. Continue cooking and stirring until beef is thoroughly cooked.

let cool in fridge. When mix is cool enough to not melt bags, place 2-3 Cups in quart sized bag, seal, and freeze. If you have a scale, measure 1/5-2lbs into each bag, or whatever size suits your family.

Serving Size: makes approximately six-ish 2-lb bags (4 servings per bag)

Number of Servings: 24

Recipe submitted by SparkPeople user GOLDDUSTMOMMY.