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Chili with Kidney Beans

 
66

Chili with Kidney Beans recipe

Yield

24

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 cloves garlic
minced
2 tablespoons vegetable oil
4 pounds ground beef, lean
6 each onions
chopped
4 each green bell peppers
chopped
1 pound tomatoes, canned
whole
4 pounds red kidney beans
canned, drained
12 ounces tomato paste
¼ cup chili powder
*
1 teaspoon white vinegar
3 dash red pepper flakes
*
3 wholes cloves
*
1 x bay leaves
*
1 x salt
pepper
*
1 x rice
optional
*

Directions

Sauté garlic in oil in large heavy kettle until golden.

Crumble in beef and cook 10 minutes, or until evenly browned.

Pour some of oil and drippings into skillet.

Add onions and green peppers and cook until tender.

Add to cooked meat with tomatoes, kidney beans, tomato paste, chili powder, vinegar, red pepper, cloves and bay leaf, and season to taste with salt and pepper.

Cook, covered, over low heat 1 hour. If too dry, add additional tomatoes.

If too liquid, uncover and simmer longer. Serve with rice, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 57830% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 720mg 30%
Total Carbohydrate 17g 17%
Dietary Fiber 13g 53%
Sugars g
Protein 100g
Vitamin A 14% Vitamin C 81%
Calcium 11% Iron 44%
* based on a 2,000 calorie diet How is this calculated?

 

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