5 bean chili

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 6.8 g
  • Cholesterol: 19.4 mg
  • Sodium: 481.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 18.4 g

View full nutritional breakdown of 5 bean chili calories by ingredient


Introduction

Emeril recipe...easy and yummy Emeril recipe...easy and yummy
Number of Servings: 14

Ingredients

    1 # ground chuck
    1 cup diced yellow onion
    3 cloves garlic, minced
    1 1/2 tbsp mexican style chili powder
    2 teaspoons salt
    1 1/2 tsp ground cumin
    1 tsp ground black pepper
    1/2 tsp cayenne pepper
    1/4 tsp ground coriander
    1/4 tsp ground cinnamon
    1 (28 oz) can whole peeled tomatoes, broken up with hands
    3 c beef stock
    2 bay leaves
    1 15 oz can (1 1/2 c) cooked/drained Northern beans
    1 15 oz can (1 1/2 c) cooked/drained pinto beans
    1 15 oz can (1 1/2 c) cooked/drained kidney beans
    1 15 oz can (1 1/2 c) cooked/drained black beans
    1 15 oz can (1 1/2 c) cooked/drained navy beans
    Reserve a portion of the juice from drained beans in case chili is too thick at the end. Use for thinning as needed/desired.


    In a dutch oven, over medium high heat cook the meat until well browned, 4 to 6 minutes. Add the onion, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook until vegetables are soft, 4 to 6 minutes. Add tomatoes (not drained!), beef stock, and bay leaves; bring the mixture to a simmer, partially cover and cook for about 40 minutes, stirring occasionally. Add beans, stir to combine and continue to cook for another 20 to 30 minutes or until flavors have come together.

Directions

14 to 16 (1 cup) servings

Number of Servings: 14

Recipe submitted by SparkPeople user LCSPECIAL1.