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Fully Loaded Chili Recipe
Fully Loaded Chili Recipe photo by Taste of Home

Fully Loaded Chili Recipe

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With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly "fully-loaded." But those aren't the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber. —Cynthia Baca, Cranberry Township, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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
  • GARNISHES:
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup crushed baked tortilla chip scoops
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 cup equals 351 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 762 mg sodium, 42 g carbohydrate, 11 g fiber, 26 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Directions

  1. In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
  2. Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese. Yield: 8 servings (2 quarts).
Originally published as Fully Loaded Chili in Healthy Cooking October/November 2008, p33

Nutritional Facts

1 cup equals 351 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 762 mg sodium, 42 g carbohydrate, 11 g fiber, 26 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Reviews for Fully Loaded Chili

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 18, 2013

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!

MY REVIEW
Reviewed Oct. 7, 2013

Excellent!

MY REVIEW
Reviewed May. 27, 2012

The first time I made this it tasted bland, but I jazzed it up with extra chili seasoning, cayenne, cumin, garlic, and oregano and let it simmer in the crock pot a few hours and it was a winner!

MY REVIEW
Reviewed Feb. 5, 2012

I made this chili today for Super Bowl Sunday and my husband and I really liked it! We are trying to eat healthier and when I saw the recipe had four different types of beans, I thought I would give it a try. I didn't have cocoa or the Louisiana hot sauce, so I substituted the hot sauce with Frank's Red Hot Wings sauce (used 1 Tbsp.) and added 1/4 tsp. cayenne pepper. I also used the reduced sodium cans of red beans, black beans and tomato sauce. I also liked the garnishes of sour cream and shredded cheese. Filling meal, but so healthy too!

MY REVIEW
Reviewed Nov. 17, 2011

I really liked the flavor of this chili, though it was a little bland at first. Once I increased the garlic powder to 1/2tsp and the chili powder to 1tsp and added about 1 1/2tsp salt, it was pretty much exactly what I was looking for. It probably would have been great with the green pepper too - I just didn't have one at the time. Also, I loved the fact that this recipe had four different types of beans in it. Although I wasn't sure if we would like garbanzo or chick peas and went with pinto instead, I did add the whole tablespoon of baking cocoa. Don't be afraid to do it! I had never heard of this before, but it worked great.

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