1/2 Photos of Mild But Rich Chili
1 hr 15 mins
Jenny Sanders's Note:
Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavour. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that "real" chili doesn't have beans, I can only say that I don't want to make a historically authentic Texan dish - I just want a way to cook my healthy, high-fibre, low-fat beans, and I refuse to call them "Chili flavoured beans with ground beef." So there.
My Private Note
Units: US | Metric
- 1 (19 ounce) can white kidney beans
- 1 (19 ounce) can red kidney beans
- 1 (19 ounce) can black beans
- 2 (19 ounce) cans diced tomatoes
- 1/3 cup tomato ketchup
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 tablespoon chili powder
- 1 tablespoon sweet Hungarian paprika
- 1Drain the beans, and put them in a large pot with the tomatoes and the ketchup.
- 2Set the pot over medium-low heat.
- 3Peel and chop the onion; wash and chop the celery.
- 4Saute the onion and celery in the oil until softened; add them to the pot.
- 5Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices.
- 6Add the meat to the vegetables and simmer for half an hour to an hour.
- 7Serve with hot buttered toast.
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Nutritional Facts for Mild But Rich Chili
Serving Size: 1 (854 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 786.1
- Calories from Fat 212
- Total Fat 23.6 g
- Saturated Fat 7.7 g
- Cholesterol 77.1 mg
- Sodium 780.6 mg
- Total Carbohydrate 95.4 g
- Dietary Fiber 31.4 g
- Sugars 17.2 g
- Protein 52.3 g