2 Bean Chili

9
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This is a quick and easy chili recipe. I could eat this for weeks on end. I scoop it out with those “scoop” style nacho chips instead of using a spoon!!! If gluten intolerant make sure you are using gluten free beef broth."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (415.2 g)
  • Calories 580.6
  • Total Fat - 15.3 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 58.4 mg
  • Sodium - 444.8 mg
  • Total Carbohydrate - 70.7 g
  • Dietary Fiber - 27 g
  • Sugars - 5.4 g
  • Protein - 43.1 g
  • Calcium - 315 mg
  • Iron - 10.3 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.6 mg

Step 1

Cook onions, carrots and garlic in cooking oil until tender-crisp.

Step 2

In a large deep skillet, brown meat and drain fat.

Step 3

Add cooked vegetable mixture and seasonings to cooked meat.

Step 4

Cook and stir 1 minute.

Step 5

Add remaining ingredients except for cheese.

Step 6

Bring to a boil, reduce heat to low and simmer for 20 minutes, stirring occasionally.

Step 7

Serve topped with cheese

Tips & Variations


No special items needed.

BrookeTheCook

This was a great chili - I made as directed although used 1/2lb ground beef, it was plenty for us. Made amazing leftovers too!

review by:
(31 Oct 2012)

Gerry

We loved this version of one of our favourite dishes. This wonderfully spicy and favourable Chili has been added along side our favourites. Made for a great supper and a repeat for lunch the next day. Served with a green salad topped with homemade Ranch dressing, a combination that will see to repeats! Next time I'll be sure to have some scoops on hand.

review by:
(9 Jul 2012)