Labor Day Chili with Beans and Mushrooms
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 315.4
- Total Fat: 11.2 g
- Cholesterol: 81.1 mg
- Sodium: 246.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.2 g
- Protein: 32.5 g
View full nutritional breakdown of Labor Day Chili with Beans and Mushrooms calories by ingredient
Introduction
First fall weekend of football calls for chili dish for the grownups. The kids can have the last hot dogs of summer. You can add baked acorn squash to this recipe for a heartier dish as the weather puts the frost on the pumpkin. First fall weekend of football calls for chili dish for the grownups. The kids can have the last hot dogs of summer. You can add baked acorn squash to this recipe for a heartier dish as the weather puts the frost on the pumpkin.Number of Servings: 5
Ingredients
-
Soak in plain water 1 1/3 cups dried black beans overnight.
(4 serving Kroger Black Beans, dry, 35g/serving)
Pour off the first water and add fresh water to continue soaking.
About noon, pour off this water, put beans into crock pot with
Seasonings and a whole can of tomatoes plus 1 can of water:
1 tsp Chili powder
4 serving Tone's Oregano Leaf
3 tsp Fiesta pinto bean seasoning
411 gram Simple Truth Organic Diced Tomatoes No Salt Added
Turn crockpot on high and cover with lid. Stir ever couple of hours.
About 6 pm, brown on stovetop
16 oz Beef, Ground Beef 90% lean
And add
3 cup pieces Mushrooms, fresh (8 oz package)
Add last 2 cups of the 3 servings of Water and transfer the crockpot mix to the beef and mushroom mix on stove. Stir well. Cook down until the beans make the liquid velvety (this is the starch from the beans).
Add 1 oz cheddar cheese if you like to each bowl as a topping.
Directions
Crockpot and stovetop
Serving Size: Makes 7.5 cups of soup—5 servings @ 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: Makes 7.5 cups of soup—5 servings @ 1.5 cups
Number of Servings: 5
Recipe submitted by SparkPeople user REVCORNIE.