Beef and Bean Chili Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 10 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside.
  2. 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.
  3. 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).
Originally published as Beef 'n' Bean Chili in Light & Tasty February/March 2008, p46

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.

Reviews for Beef and Bean Chili

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   (3)
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MY REVIEW
Reviewed Jan. 29, 2013

NEED TO TRY YET

MY REVIEW
Reviewed Dec. 7, 2010

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

MY REVIEW
Reviewed Sep. 17, 2010

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.

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