Two-bean Chili With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | December 19 | 1 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 2 | Onions, chopped | |
| 4 | Garlic cloves, chopped | |
| 2 | lb | Ground beef |
| 2 1/2 | T | Chili powder |
| 1 | T | Ground cumin |
| 1/2 | t | Cayenne pepper |
| 1 | Crushed tomatoes, 28-ounce | |
| 1 | Beef broth, 14 1/2-ounce | |
| 2 | White potatoes, peeled | |
| diced | ||
| 2 | Carrots, peeled diced | |
| 1 | Bell pepper, diced | |
| 3/4 | c | Chili sauce |
| 1 | Kidney beans, drained 15 | |
| 1/4-ounce | ||
| 1 | Pinto beans, drained | |
| 15-ounce |
INSTRUCTIONS
Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and saute until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes. Serves 6. Bon Appetit December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4304
Calories From Fat: 2139
Total Fat: 234g
Cholesterol: 772mg
Sodium: 5948.2mg
Potassium: 9612.9mg
Carbohydrates: 331g
Fiber: 76.3g
Sugar: 65.2g
Protein: 234.9g