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Ingredients1 h 25 m servings 467
Original recipe yields 10 servings (20 cups)
- Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
- Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
- Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.
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- Cook's Note:
- If you can, make this chili one day before you want to serve it. It thickens as it sits overnight and tastes even better the next day.
Per Serving: 467 calories; 12 63.4 28.7 47 1488 Full nutrition
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