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    You are in: Home / Recipes / Tailgate Chili With Black and Red Beans Recipe
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    Tailgate Chili With Black and Red Beans

    Tailgate Chili With Black and Red Beans. Photo by Anne Sainz

    1/1 Photo of Tailgate Chili With Black and Red Beans

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    Anne Sainz's Note:

    This is adapted from a recipe on I made some changes to better fit our taste preferences. This chili recipe adds interest by using two types of beans along with frozen corn. It makes a big batch and freezes well.

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    Units: US | Metric


    1. 1
      Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
    2. 2
      Drain and rinse beans and mix with corn. Set aside.
    3. 3
      Chop onions, garlic and green peppers. Set aside.
    4. 4
      Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min).
    5. 5
      Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

    Ratings & Reviews:


    Nutritional Facts for Tailgate Chili With Black and Red Beans

    Serving Size: 1 (484 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.1
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 48.2 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 16.7 g
    Sugars 7.4 g
    Protein 18.3 g

    The following items or measurements are not included:

    low-sodium black beans

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