- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-3/4 cups water
- 2 cans (8 ounces each) tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon baking cocoa
- 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 cup reduced-fat sour cream
- 1/2 cup crushed baked tortilla chip scoops
- 1/2 cup shredded reduced-fat cheddar cheese
- In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
- Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese. Yield: 8 servings (2 quarts).
Reviews for Fully Loaded Chili
"This was good. Thank you for the recipe!"
"This was amazing. I doubled it and brought it in a big crock pot to a Christmas Cookie exchange luncheon at work. People really liked it! I love all the different kinds of beans!!"
"My "go to" chili recipe. Light on calories but very filling! Sooooo good and so simple to make. I didn't add any salt because of the tomato sauce (and I'm one who loves salt but I don't think this recipe needs it)."
"Thank you for sharing this recipe. I love the chickpeas in this dish, so very different, but tasty. I did omit the hot sauce (not a fan of "hot" chili), and it passed the thumbs up with my picky eaters. I have prepared the recipe with both ground beef and canned beef, and the consensus was that the ground beef was a better choice texturally. The dish is hearty enough all on its own, or add corn bread on the side. A keeper!"