Crockpot Chili with Beef & Portobello Mushroom
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 207.4
- Total Fat: 6.8 g
- Cholesterol: 34.7 mg
- Sodium: 410.5 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 16.1 g
- Protein: 19.8 g
View full nutritional breakdown of Crockpot Chili with Beef & Portobello Mushroom calories by ingredient
Introduction
Including Portobello mushrooms, makes this chili very hearty & meaty tasting while reducing fat calories. Including Portobello mushrooms, makes this chili very hearty & meaty tasting while reducing fat calories.Number of Servings: 12
Ingredients
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1 lb. dry pinto beans
1 tsp. Extra Virgin Olive oil
1 lb. ground beef, extra lean
1 lb. fresh Portobello mushrooms, rinsed & chunked
(about 5 medium mushrooms)
1 Tbs. dried Chili peppers, crushed
1 Tbs. black pepper
4 tsp. minced Garlic, jar (4 cloves fresh) or to taste
2 1/2 cups Bell peppers, chunked (2 large, any color)
12 Mini sweet peppers, remove seeds & chop
2 cups onion, chunked (2 medium)
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3 cubes beef broth, instant
2 Tbs. Chili powder (or to taste)
1 cup tomato sauce
(I use El Pato hot Mexican style tomato sauce)
Tips
I wait to add the items with high salt content until the beans are mostly tender. I've found that adding salt earlier makes the beans tough.
For those needing a low-sodium diet, you will need to substitute no / low sodium products for beef broth, Chili powder, & tomato sauce. The original nutritional calculations were done with "ordinary" ingredients.
Directions
Serving Size: Makes 12, 1 cup servings
Directions:
1. Rinse the dry pinto beans, removing any debris. Place in large container to soak overnight. Add water to level three times as much as beans.
2. The next day, add Olive oil to large skillet & brown the ground beef. Add the mushrooms after beef is mostly brown, and continue cooking until mushrooms soften.
Stir in crushed Chili peppers, black pepper, & garlic in last 2 min.
3. Drain the pinto beans & place them in 6 qt. crockpot. Add 6 cups water.
4. Add meat mixture, & the chopped vegetables. Stir until mixed.
5. Cover & turn crockpot to desired temperature setting. The 6 hour cooking time indicated is the minimum my cooker takes at a medium setting. Adjust the time if using a higher or lower setting.
6. After 4 hours cooking time, check the beans; if almost tender then add remaining flavorings. Scoop out some liquid in a microwavable cup, heat it until boiling & dissolve the broth cubes. Add back to beans, along with Chili powder & tomato sauce.
7. Continue cooking 2 hours, or to desired doneness; can cook longer uncovered if you want the bean sauce thicker.
Directions:
1. Rinse the dry pinto beans, removing any debris. Place in large container to soak overnight. Add water to level three times as much as beans.
2. The next day, add Olive oil to large skillet & brown the ground beef. Add the mushrooms after beef is mostly brown, and continue cooking until mushrooms soften.
Stir in crushed Chili peppers, black pepper, & garlic in last 2 min.
3. Drain the pinto beans & place them in 6 qt. crockpot. Add 6 cups water.
4. Add meat mixture, & the chopped vegetables. Stir until mixed.
5. Cover & turn crockpot to desired temperature setting. The 6 hour cooking time indicated is the minimum my cooker takes at a medium setting. Adjust the time if using a higher or lower setting.
6. After 4 hours cooking time, check the beans; if almost tender then add remaining flavorings. Scoop out some liquid in a microwavable cup, heat it until boiling & dissolve the broth cubes. Add back to beans, along with Chili powder & tomato sauce.
7. Continue cooking 2 hours, or to desired doneness; can cook longer uncovered if you want the bean sauce thicker.
