Sharon's 5-Bean Chile Con Carne
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 341.0
- Total Fat: 13.1 g
- Cholesterol: 42.5 mg
- Sodium: 694.1 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 11.7 g
- Protein: 20.1 g
View full nutritional breakdown of Sharon's 5-Bean Chile Con Carne calories by ingredient
Introduction
If you like LOTS of beans in your chile like I do, then this one is for you!! This makes a very large batch (about 8+ quarts) and freezes well. Serve it on it's own or over rice or even noodles (my husband's favorite). If you like LOTS of beans in your chile like I do, then this one is for you!! This makes a very large batch (about 8+ quarts) and freezes well. Serve it on it's own or over rice or even noodles (my husband's favorite).Number of Servings: 20
Ingredients
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2.5 lbs. Lean Ground beef
2 cups Chopped Onions
4 Cups Chopped Green & Red Bell Peppers
1/2 cup sliced Jalapeno Peppers (optional)
3 tsp minced Garlic
4 Tbsp Chili powder
1 Tbsp ground Cumin
2 cups prepared Salsa
2 cans Stewed Tomatoes
1 can Diced Tomatoes
1 large can Crushed Tomatoes
1 can Progresso Cannellini (white kidney beans)
1 can Progresso Black Beans
1 can Progresso Chick Peas
2 cans Progresso Red Kidney Beans
1 can Black-eyed peas
Salt & Pepper to taste
Directions
1. Use a large stock pot.
2. Brown the ground beef in small amount of olive oil.
3. Add onions, peppers & garlic to the beef and saute for several minutes.
4. Add chili powder and cumin and season with salt and pepper.
5. Add Salsa and all tomatoes, stir well and bring to a low boil. Lower heat and cook for about 15 minutes.
6. Add beans, cover, and continue cooking for another hour on low heat stirring often to make sure not to burn on the bottom.
7. Taste for seasoning and adjust as necessary.
Makes approximately 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SHERIEDARLING.
2. Brown the ground beef in small amount of olive oil.
3. Add onions, peppers & garlic to the beef and saute for several minutes.
4. Add chili powder and cumin and season with salt and pepper.
5. Add Salsa and all tomatoes, stir well and bring to a low boil. Lower heat and cook for about 15 minutes.
6. Add beans, cover, and continue cooking for another hour on low heat stirring often to make sure not to burn on the bottom.
7. Taste for seasoning and adjust as necessary.
Makes approximately 20 2-cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user SHERIEDARLING.
Member Ratings For This Recipe
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CD13789371
