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I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It's a family favorite in our house.

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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.

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  • Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.

  • Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.

Cook's Note:

As with all chilis, the flavors will intensify if you cook it longer. It also tastes great the next day.

Nutrition Facts

359 calories; protein 16.6g; carbohydrates 56.2g; fat 8.8g; sodium 1068.3mg. Full Nutrition
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