Chunky Black-Bean Chili
37
Ingredients
| 1 | cup |
onions
diced |
|
| 1 | cup |
green bell peppers
diced |
|
| 600 | gram |
beef chuck
ground |
|
| 1 ⅔ | cups |
beef stock
no-salt |
|
| 2 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ¼ | teaspoon |
cayenne pepper
|
* |
| 3 | cloves |
garlic
crushed |
|
| 28 | ounces |
tomatoes, canned
diced, no salt, undrained |
|
| 38 | ounces |
black beans
drained |
Directions
In large pot over med-high, cook first 3 ingredients until browned, stirring to crumble.
Drain if necessary, and return to pot.
Add broth and next 9 ingredients (broth through beans), and bring to boil.
Reduce heat and simmer 20 minutes or until slightly thick, stirring occasionally.
Adjust chili powder to taste.
Serve with sour cream and/or crusty bread.
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Nutrition Facts
Serving Size 834g (29.4 oz)Amount per Serving
Calories 86441% of calories from fat
% Daily Value *
Total Fat 40g
61%
Saturated Fat 15g
77%
Trans Fat
0g
Cholesterol 156mg
52%
Sodium 2025mg
84%
Total Carbohydrate
22g
22%
Dietary Fiber 25g
98%
Sugars g
Protein
125g
Vitamin A 30%
•
Vitamin C 108%
Calcium 23%
•
Iron 75%
* based on a 2,000 calorie diet
How is this calculated?
