Red Bean Beef Chili Recipe


MethodMain Ingredient


 Lean ground beef1 Pound
 Onion1 Large, chopped
 Dried small red beans16 Ounce, rinsed, drained, and picked over (1 Package)
 Roasted red peppers16 Ounce, rinsed, drained, and coarsely chopped (1 Jar)
 Canned diced peeled tomatoes28 Ounce (1 Can)
 Canned tomato sauce15 Ounce (1 Can)
 Chili powder4 Tablespoon (Preferably New Mexico Chili Powder)
 Ground cumin1 1⁄2 Tablespoon
 Garlic powder1 Teaspoon
 Shredded monterey jack cheese/Cheddar cheese2 Tablespoon (For Serving)
 Chopped onions1⁄2 Cup (8 tbs) (For Serving)
 Chopped tomatoes1⁄2 Cup (8 tbs) (For Serving)
 Sour cream1⁄2 Cup (8 tbs) (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 2394 Calories from Fat 732

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 34.6 g173%

Trans Fat 0 g

Cholesterol 346.3 mg

Sodium 6635.9 mg276.5%

Total Carbohydrates 233 g77.8%

Dietary Fiber 72.5 g290.2%

Sugars 86.8 g

Protein 165 g329.8%

Vitamin A 905.8% Vitamin C 737.4%

Calcium 105.8% Iron 182%

*Based on a 2000 Calorie diet


1. In a large skillet, cook the beef and onion over medium-high heat, stirring, until the beef is browned, 6 to 8 minutes. Drain off any fat. Turn into a 5-quart electric slow cooker. Add the beans, red peppers, tomatoes with their liquid, tomato sauce, chili powder, cumin, and garlic powder. Mix well.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beans are tender.