Spicy Two Bean Chili

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.


11 servings


2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 (16 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1 (14.5 ounce) can chicken broth
1/2 cup lime juice
6 tablespoons cornmeal
1/4 cup chili powder
4 teaspoons dried oregano
3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons rubbed sage
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
hot cooked rice
shredded cheddar cheese


In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-quart slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.

Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 8 hours

Nutritional Information

1 cup equals 254 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 906 mg sodium, 24 g carbohydrate, 6 g fiber, 21 g protein.

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