Chili with Red Beans II
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 227.4
- Total Fat: 9.1 g
- Cholesterol: 33.3 mg
- Sodium: 1,008.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 6.5 g
- Protein: 18.5 g
View full nutritional breakdown of Chili with Red Beans II calories by ingredient
Introduction
A few extra ingredients changes the taste of my original Chili with Red Beans recipe. I don't put any extra spices in it, because on of our kids is sensitive to them, but the Mister and I both top off our chili with some pickled jalapeño’s for some extra heat. :o) A few extra ingredients changes the taste of my original Chili with Red Beans recipe. I don't put any extra spices in it, because on of our kids is sensitive to them, but the Mister and I both top off our chili with some pickled jalapeño’s for some extra heat. :o)Number of Servings: 8
Ingredients
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1 lb. Beef cubed steak,
2 Cups beans, red kidney
1 Quart Diced Tomatoes (4 cups)
1 Small onion, diced
1 Cup Mixed bell peppers, chopped
3 cloves Garlic, pressed and diced
2 tsp Salt
1/4 tsp Pepper, black
2.5 tbsp Chili powder,
2 tbsp Cumin seed,
2 tbsp Bragg Organic Olive Oil (Extra Virgin)
Directions
Trim and cut cubed steak into small cubes.
Heat oil in deep skillet or dutch oven, sauté onion and peppers, then add meat and brown. As the meat is browning, press and dice garlic cloves and add to meat. Add salt, pepper, chili powder and cumin. Stir until the meat is well coated.
Drain excess water off of tomatoes, but leave a little bit for moisture, add to meat along with the beans. Heat everything to a slow boil, then reduce to simmer, making sure all ingredients are stirred and incorporated together. Reduce heat to simmer, cover and simmer for about 20 minutes.
Serve hot. Try my cornbread recipe along with this chili or serve over some rice.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHANIEMEYER.
Heat oil in deep skillet or dutch oven, sauté onion and peppers, then add meat and brown. As the meat is browning, press and dice garlic cloves and add to meat. Add salt, pepper, chili powder and cumin. Stir until the meat is well coated.
Drain excess water off of tomatoes, but leave a little bit for moisture, add to meat along with the beans. Heat everything to a slow boil, then reduce to simmer, making sure all ingredients are stirred and incorporated together. Reduce heat to simmer, cover and simmer for about 20 minutes.
Serve hot. Try my cornbread recipe along with this chili or serve over some rice.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHANIEMEYER.