Ingredients40 m servings 362 cals
- Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
- Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.
- Cook's Note:
- Ground turkey can be substituted for ground beef or meat can be eliminated for a lighter recipe.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 362 calories; 10.2 g fat; 46.7 g carbohydrates; 23.7 g protein; 35 mg cholesterol; 1313 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was good! I couldn't bring myself to add all of the bean liquid, so I did drain the beans, but I did not rinse them. I also chopped the stewed tomatoes to make it easier for the kids to eat...
Really enjoyed the dish...thanks for sharing. I added an extra 14.5 oz. can of diced tomatoes to thin the sauce a bit. I also doubled the garlic (personal preference). As with most chilies. i...
It's good with a touch of cumin! I made it according to the recipe and it came in 2nd place at a church chili cook off! I was quite proud, and I also shared the website with all the ladies tha...
I substituted ground venison for the beef. Cubanelle pepper instead of green. I also used cumin, chilli powder,marjoram to taste. We loved it.
Prepping chili is basically a requirement for camping. We always end up signing up to feed everyone for a couple meals, and this chili recipe was great! Things I would change: add a but more gr...