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Sweet Succotash Chili Recipe

This recipe deliciously combines two of my family's favorite dishes—succotash and chili. I often make it on a weekend for meals throughout the week.

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Sweet Succotash Chili Recipe

Prep: 20 min. + standing Cook: 2 hours

Yield: 16 Servings

20 120 140

Ingredients

1 pound dried lima beans
2 pounds ground beef
4 medium onions, chopped
3 tablespoons olive oil
1/4 cup paprika
3 tablespoons ground cumin
3 garlic cloves, minced
1 teaspoon salt
1 can (49-1/2 ounces) chicken broth
1 can (28 ounces) crushed tomatoes
4 cups frozen corn

Directions

Place beans in a Dutch oven or soup kettle; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours.
Drain beans and discard liquid. In a 6-qt. Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink and onions are tender; drain. Add the beans, paprika, cumin, garlic and salt. Stir in broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cover and simmer for 1 hour or until beans are tender. Yield: 12-16 servings (4 quarts).

Editor's Note: For added flavor, use hot Hungarian paprika or add 1/2 teaspoon hot pepper sauce.

Nutritional Facts 1 serving (1 cup) equals 289 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 607 mg sodium, 35 g carbohydrate, 9 g fiber, 20 g protein.

Originally published as Sweet Succotash Chili in Home-Style Soups, Salad and Sandwiches Cookbook , p14