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Fully Loaded Chili

 Fully Loaded Chili
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
8 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
    X
    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

Directions

  • In a Dutch oven over medium heat, cook the beef, onion and pepper
  • until meat is no longer pink; drain.

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Fully Loaded Chili (continued)

Directions (continued)

  • 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).
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.