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Beef and Bean Chili

 Beef and Bean Chili
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.
10 ServingsPrep: 20 min. Cook: 1-1/4 hours

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,

2 of 2

Beef and Bean Chili (continued)

Directions (continued)

  • 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.