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Sweet Succotash Chili

 Sweet Succotash Chili
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.
16 ServingsPrep: 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.

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Sweet Succotash Chili (continued)

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