Beans and tomatoes make meaty chili even richer

March 27, 1991|By Better Homes and Gardens Magazine

Extra beans and tomatoes can turn meaty chili into a pot richer in flavor, vitamins, minerals and water-soluble fiber, while cutting the percentage of fat at the same time. This recipe makes a lot, so freeze some for an easy meal another day. To reheat, add a little a water and warm in your microwave oven or on your range-top.

Bowl-of-Red Chili

1 pound lean ground beef

2 large onions, chopped

2 15 1/2 -ounce cans red kidney beans

2 15 1/2 -ounce cans dark red kidney beans

1 28-ounce can peeled Italian-style tomatoes, cut up

1 14 1/2 -ounce can stewed tomatoes

2 4-ounce cans diced green chili peppers

1/4 cup chili powder

1 teaspoon garlic powder

1 teaspoon dried oregano, crushed

1/4 teaspoon ground red pepper (optional)

1/8 teaspoon black pepper

In a large Dutch oven cook ground beef and chopped onion until meat is brown and onion is tender. Drain off fat.

Stir in undrained beans, tomatoes and green chili peppers. Add the chili powder, garlic powder, oregano, ground red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 1 1/4 hours or until of desired consistency, stirring occasionally.

Makes 12 one-cup servings. Each has 226 calories, 4 grams fat, 27 milligrams cholesterol, 17 grams protein, 32 grams carbohydrate, 10 grams dietary fiber, 968 milligrams sodium.

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