Black Bean Chili with Rice
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 3 | cups |
black beans
cooked |
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
diced |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | each |
bay leaves
|
*
|
| ½ | teaspoon |
red pepper flakes
ground |
|
| 3 | cups |
tomato juice
or vegetable juice |
|
| 4 | cups |
rice
hot cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 7.1E+2 | ml |
black beans
cooked |
|
| 237 | ml |
green bell peppers
diced |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
carrots
diced |
|
| 15 | ml |
chili powder
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
red pepper flakes
ground |
|
| 7.1E+2 | ml |
tomato juice
or vegetable juice |
|
| 946 | ml |
rice
hot cooked |
|
Directions
Cook beef in 2 to 3 quart sauce pan over medium heat, stirring to crumble.
Add all ingredients except rice. Bring to boil; simmer uncovered 20 to 25 minutes.
Remove bay leaves. Serve over hot rice with chips on side.
