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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 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

Nutritional Facts

1-1/2 cup: 290 calories, 6g fat (2g saturated fat), 35mg cholesterol, 766mg sodium, 35g carbohydrate (5g sugars, 10g fiber), 25g 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


Reviews for Beef and Bean Chili

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MY REVIEW
cre8ivecrystal User ID: 7111460 168346
Reviewed Jan. 29, 2013

"NEED TO TRY YET"

MY REVIEW
Montana86 User ID: 5344864 78653
Reviewed Dec. 7, 2010

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

MY REVIEW
janice106 User ID: 1847308 98912
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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