Ingredients for 5 Bean Chili
- 1 lb ground beef
- 1 medium onion, chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can northern beans (drained and rinsed)
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (15 ounce) can kidney beans (drained and rinsed)
- White Kidney Beans
- Chili Beans
- Ketchup
- 2 bay leaves
- 1 tablespoon chili powder
- Balsamic Vinegar
- 1/4 teaspoon black pepper
- 1 (15 ounce) can pinto beans (drained and rinsed)
- 1 (15 ounce) can lima beans (drained and rinsed)
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon cayenne pepper
- hot sauce to taste
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How to Make 5 Bean Chili
- Brown 1 lb ground beef and 1 medium onion, chopped, in a large non-stick skillet over medium-high heat until the beef is no longer pink and the onion is tender (about 8-10 minutes).
- Drain off any excess fat from the skillet and transfer the beef and onion mixture to a 6-quart Dutch oven.
- Add 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 (15 ounce) can black beans (drained and rinsed), 1 (15 ounce) can northern beans (drained and rinsed), 1 (15 ounce) can lima beans (drained and rinsed), 1 cup beef broth, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 bay leaves.
- Bring the chili to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the flavors have melded and the chili has thickened.
- Remove the bay leaves before serving.
- Adjust the consistency by adding a little water if needed. For extra heat, stir in 1/2 - 1 teaspoon cayenne pepper or your favorite hot sauce to taste.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
47g
Fat
25g
Carbs
36g
