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Title
Two-bean chili
Serves
Serves:
8
Time to make
Time to make:
20 minutes preparation; 25 minutes cook time
Ingredients
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 1/2 teaspoons chili powder
- 1 15-ounce can diced tomatoes
- 2 8-ounce cans tomato sauce
- 2 cups water
- 1 14-ounce can black beans, drained
- 1 14-ounce can kidney beans, drained
- 1 cup raw sweet potato, grated
- 1/2 cup green pepper, chopped
- 1 small zucchini or summer squash, chopped
- Salt and pepper (to taste)
Directions
Directions
- Brown the ground beef, onion, celery, carrots, and garlic in a large saucepan. Drain and rinse to reduce the fat content.
- Add the rest of the ingredients, except for the salt and pepper. Mix well and add water if the chili is too thick.
- Cook for about 10 minutes until the vegetables are cooked and the flavor has blended. Season with salt and pepper if needed.
Tips and Variations
Tips and Variations
- For a well-rounded meal, serve with a garden salad and whole wheat bread.
- You can substitute other ground meat or meat substitute in this recipe as needed. Try it with ground turkey, chicken, or bison, or with reconstituted textured vegetable protein.
- Leftover chili stores well. Eat within 2-3 days. Alternatively, freeze leftovers in individual or double portions for a quick microwave meal. When reheating leftover chili, bring it to a boil.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Soups
Serving Size
Serving Size:
1 1/2 cups
Special Criteria
Special Criteria:
Family Favorites
ID
Nutritional Info
Nutritional Info
Serves 8
Amount per serving
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Two-bean chili
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