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Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri
This recipe is:
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 644 mg sodium, 26 g carbohydrate, 6 g fiber, 16 g protein.
Originally published as Meaty Three-Bean Chili in Country Woman January/February 1996, p29
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Reviewed on Jan. 03, 2012 by skrany
This is one of miy all time favorite recipes though I make it as a soup by adding an additional quart of beef stock to it. Great on a cold winters day! My family just loves it!
Reviewed on Oct. 17, 2011 by Christy Stewart
This was in the first issue of Country Woman I received and it's still one of my favorites! I change things from time to time, using ground turkey, leaving out bacon and adding a can of black beans. Also sometimes I use a habanero pepper instead of the jalapeno.This is one of those recipes you can endlessly tinker with.
This was in the first issue of Country Woman I received and it's still one of my favorites! I change things from time to time, using ground turkey, leaving out bacon and adding a can of black beans. Also sometimes I use a habanero pepper instead of the jalapeno.
This is one of those recipes you can endlessly tinker with.
Reviewed on Dec. 16, 2009 by HBcook
Good but too much meat. I would use hot Italian sauage plus ground beef or mild Italian sausage next time for a little more spice. The broth (and there is not much of it) is quite liquidy.
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