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.

Yield

11 servings

Ingredients

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

Directions

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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