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Beef 'n' Bean Chili Recipe

This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. “If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,” she adds.

This recipe is:

Healthy

Diabetic Friendly

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Beef 'n' Bean Chili Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 10 Servings

20 75 95

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1 medium zucchini, shredded
6 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) light red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2/3 cup water
2 tablespoons chili powder
4-1/2 teaspoons dried parsley flakes
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 can (16 ounces) dark red kidney beans, rinsed and drained, divided

Directions

In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside.
In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture.
In a small bowl, mash 1/2 cup dark red kidney beans with a fork. Stir into chili. Add remaining kidney beans. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Uncover; simmer 20 minutes longer or until slightly thickened and meat is tender. Yield: 10 servings (2-3/4 quarts).

Nutritional Facts 1-1/2 cups equals 290 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 766 mg sodium, 35 g carbohydrate, 10 g fiber, 25 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Originally published as Beef 'n' Bean Chili in Light & Tasty February/March 2008, p46

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Reviewed on Jan. 29, 2013 by cre8ivecrystal

NEED TO TRY YET

Reviewed on Dec. 07, 2010 by Montana86

Didn't add cumin. Quartered zucchini and won't add stew meat next time. Overall, an excellent recipe!

Reviewed on Sep. 17, 2010 by janice106

I have already made this recipe once and my husband and family loved it! I also added sausage to it. I am already planning on making it again tonight.