- 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
"Great recipe. I use it for a base and tweak it and add ingredients. It's great as is thought"
"This was good. Thank you for the recipe!"
"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!"
"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!"
"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!"
"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."
"very good. we like a lot of seasoning so we added some more garlic salt. Very satisfying serving too."