Sweet Succotash Chili Recipe

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Sweet Succotash Chili Recipe

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This recipe deliciously combines two of my family's favorite dishes—succotash and chili. I often make it on a weekend for meals throughout the week.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 2 hours

Ingredients

  • 1 pound dried lima beans
  • 2 pounds ground beef
  • 4 medium onions, chopped
  • 3 tablespoons olive oil
  • 1/4 cup paprika
  • 3 tablespoons ground cumin
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups frozen corn

Directions

Place beans in a Dutch oven or soup kettle; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours.
Drain beans and discard liquid. In a 6-qt. Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink and onions are tender; drain. Add the beans, paprika, cumin, garlic and salt. Stir in broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cover and simmer for 1 hour or until beans are tender. Yield: 12-16 servings (4 quarts).
Editor's Note: For added flavor, use hot Hungarian paprika or add 1/2 teaspoon hot pepper sauce.
Originally published as Sweet Succotash Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

Nutritional Facts

1 cup: 289 calories, 9g fat (3g saturated fat), 28mg cholesterol, 607mg sodium, 35g carbohydrate (6g sugars, 9g fiber), 20g protein.

  • 1 pound dried lima beans
  • 2 pounds ground beef
  • 4 medium onions, chopped
  • 3 tablespoons olive oil
  • 1/4 cup paprika
  • 3 tablespoons ground cumin
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups frozen corn
  1. Place beans in a Dutch oven or soup kettle; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours.
  2. Drain beans and discard liquid. In a 6-qt. Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink and onions are tender; drain. Add the beans, paprika, cumin, garlic and salt. Stir in broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cover and simmer for 1 hour or until beans are tender. Yield: 12-16 servings (4 quarts).
Editor's Note: For added flavor, use hot Hungarian paprika or add 1/2 teaspoon hot pepper sauce.
Originally published as Sweet Succotash Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p14

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