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Fully Loaded Chili Recipe

Fully Loaded Chili Recipe

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. YIELD:8 servings


  • 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


  • 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).

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

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Reviewed Jan. 7, 2016

"This was good. Thank you for the recipe!"

Reviewed Dec. 29, 2015

"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!!"

Reviewed Sep. 28, 2015

"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)."

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!"

Reviewed Oct. 7, 2013


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!"

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!"

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."

Reviewed Oct. 5, 2011

"very good. we like a lot of seasoning so we added some more garlic salt. Very satisfying serving too."

Reviewed Jul. 21, 2011

"the best. my family loved it!"

Reviewed Mar. 23, 2011

"Great recipe"

Reviewed Feb. 7, 2011

"A quick hearty meal for my family. Even my 4yo daughter liked it. Added extra chili powder and red pepper for more flavor though. I also added one can of tomato soup for more juice as it was more like hotdish and less like soup without it."

Reviewed Feb. 2, 2010

"I have made this several times and always received compliments. I even make a batch just to freeze (in individual containers) for my lunch during the week. A+"

Reviewed Oct. 22, 2009

"It was a crowd pleaser! It is satisfying and delicious. I will be making this dish all through the fall and winter! Thanks for the recipe!"

Reviewed Oct. 10, 2009

"Not caring for red kidney beans, I substituted a can of chili beans and did not rinse and drain those. And I increased the amount of chili powder from 1/2 tsp to a full tablespoon. Otherwise I prepared this dish as called for, including the toppings. It was excellent - the flavors of the beans blended wonderfully, and the crunch of the crushed tortilla chip scoops lasted to the last bite. With so little chili powder called for here, this might be better named Fully Loaded Taco Soup Recipe. In any case, it's a keeper!"

Reviewed Oct. 8, 2009

"This is a wonderfully filling and tasty recipe! My picky husband even liked it. I will make it again."

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