5-Bean Chili
photo by Sassy J

- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 (14 1/2 ounce) cans whole tomatoes, undrained
- 1 (16 ounce) can great northern beans, rinsed and drained
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (16 ounce) can dark red kidney beans, rinsed and drained
- 1 (16 ounce) can white kidney beans, rinsed and drained
- 2 (16 ounce) cans chili beans, undrained
- 1⁄2 cup ketchup
- 2 bay leaves
- 3 tablespoons chili powder
- 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon pepper
directions
- Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
- Add tomatoes and remaining ingredients.
- Bring to a boil, cover and reduce heat; simmer 1 hour.
- Remove bay leaves and serve.
- **Addwater if needed for desired consistency.
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Reviews
-
I changed this to make it vegetarian by substituting a pound or so of cubed butternut squash, but otherwise pretty much left the ingredients alone. I used 1 tsp. of ancho chili powder for part of the chili powder called for in the recipe and I also subbed a can of fire-roasted tomatoes and a can of mexican style diced tomatoes for the 2 cans of whole tomatoes. Everything just went into a 5 qt. crockpot and cooked on low for 6-7 hours. It was delicious, and I'll definitely make this again!
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Tweaks
-
I changed this to make it vegetarian by substituting a pound or so of cubed butternut squash, but otherwise pretty much left the ingredients alone. I used 1 tsp. of ancho chili powder for part of the chili powder called for in the recipe and I also subbed a can of fire-roasted tomatoes and a can of mexican style diced tomatoes for the 2 cans of whole tomatoes. Everything just went into a 5 qt. crockpot and cooked on low for 6-7 hours. It was delicious, and I'll definitely make this again!