Five Bean Chili
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
small |
onion -- chopped |
|
15 |
ounces |
low sodium kidney beans -- canned -- drained and rinsed |
|
15 |
ounces |
black beans -- canned -- drained and rinsed |
|
15 |
ounces |
cannellini beans -- drained and rinsed |
|
15 |
ounces |
low sodium canned lima beans -- drained and rinsed |
|
15 |
ounces |
pinto beans -- canned -- drained and rinsed |
|
14 1/2 |
ounces |
diced tomatoes with green chilies |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
red wine |
|
2 |
tablespoons |
Dijon mustard |
|
1/2 |
teaspoon |
black pepper |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
|
1/2 |
teaspoon |
oregano |
|
1 1/2 |
tablespoons |
chili powder |
|
1/2 |
teaspoon |
salt |
|
1 1/2 |
teaspoons |
cumin |
|
1/2 |
teaspoon |
cayenne pepper |
|
1/8 |
teaspoon |
coriander |
|
1/8 |
teaspoon |
cinnamon |
| Heat a skillet to medium-high. Cook onions and ground beef until no pink remains in beef and onions are softened. Put meat mixture in crockpot and add rest of ingredients. Cook on LOW for 7 to 8 hours or HIGH 3 to 4 hours. Makes 8 servings. |
| Per Serving: 539 Calories; 12g Fat (19.9% calories from fat); 35g Protein; 70g Carbohydrate; 20g Dietary Fiber; 39mg Cholesterol; 789mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |