Spicy Three-Bean Chili
From mountainmama 16 years agoIngredients
- 2 lbs ground chuck shopping list
- 1 medium green pepper, chopped shopping list
- 1 medium sweet yellow pepper, chopped shopping list
- 1 jalapeno pepper, seeded and chopped shopping list
- 1 medium onion, chopped shopping list
- 3 garlic cloves, minced shopping list
- 1 tablespoon olive oil shopping list
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained shopping list
- 1 can (10 ounces) diced tomatoes and green chilies, undrained shopping list
- 1 can (16 ounces) kidney beans, rinsed and drained shopping list
- 1 can (15 ounces) Navy or Great Northern, rinsed and drained shopping list
- 1 cup vegetable broth shopping list
- 1 teaspoon chili powder shopping list
- 3/4 teaspoon ground cumin shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1 can (16 ounces) spicy refried beans shopping list
- 1/3 cup shredded cheddar cheese shopping list
- 1/3 cup thinly sliced green onions shopping list
How to make it
- In a Dutch oven coated with cooking spray, cook the ground chuck, saute the peppers, onion and garlic in oil until tender. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
- Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions. Yield: 8 servings (2-1/2 quarts).
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