8 Servings
1 cup dried kidney beans
3 cups water
1 tablespoon vegetable oil
2
cups chopped onions
1 chopped green bell pepper
1 pound lean ground beef
2
cups chopped tomatoes
6 ounces no-salt-added tomato paste
3/4 cup water
3
tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1
teaspoon oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1
bay leaf
Place beans and 3 cups of water in saucepan. Bring to boil and cook
2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding
water to cover if necessary. Simmer for 1 hour, or until beans are tender. Drain
and set aside. Heat oil in a large, deep skillet, Dutch oven or stockpot over medium-high
heat. Add onion and
bell pepper. Cook until onion is translucent. Add meat and
brown. Pour off all fat. Add beans and remaining ingredients. Bring to a boil, reduce
heat and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf before serving.
VEGETARIAN CHILI
For a vegetarian entree or side dish, omit meat.
Amount Per Serving
Calories 281 Calories from Fat 100
Percent Total Calories
From:
Fat 35% Protein 27% Carb. 37%
Nutrient Amount per Serving Value
Total Fat 11 g 17%
Saturated Fat 4 g 18%
Cholesterol 40 mg 13%
Sodium 80 mg 3%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 11%
Sugars 0 g
Protein 19 g
Vitamin A 34% Vitamin C 58% Calcium 0% Iron 27%
