Lots-a-Bean Chili Recipe
Description:
Lots-a-Bean Chili is a delightful concoction I crafted during my youthful adventures in the kitchen, first attempted at the tender age of 20. Disenchanted by the mundane offerings of conventional chili recipes, I sought to infuse vibrancy and texture by incorporating an abundance of beans, resulting in a visually appealing and satisfying dish. This recipe has since become a staple during gatherings, cherished by my loved ones, including the hearty appetites of my grandfather and the hungry cohorts of my husband’s workplace. It’s a versatile dish, perfect for potlucks, weeknight dinners, or even freezing for later enjoyment.
Ingredients:
- 1 can of red kidney beans
- 1 can of white kidney beans
- 1 cup of lentils
- 1 can of black beans
- 1 can of chickpeas
- 1 green pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 celery ribs, chopped
- 2 carrots, diced
- 2 cans of crushed tomatoes
- 2 tablespoons of tomato paste
- 1 pound of ground beef
- 1 tablespoon of chili powder
- 2 teaspoons of paprika
- 5 teaspoons of onion powder
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of dried oregano
- 1 tablespoon of ground cumin
- 1/2 teaspoon of cayenne pepper (adjust to taste)
Nutritional Information (Per Serving):
- Calories: 329.9
- Fat: 11.2g
- Saturated Fat: 4.1g
- Cholesterol: 44.1mg
- Sodium: 663.2mg
- Carbohydrates: 37.7g
- Fiber: 11.6g
- Sugar: 5.8g
- Protein: 22.7g
Yield:
Makes approximately 14 hearty bowls of chili.
Instructions:
| Step | Description |
|---|---|
| 1 | In a large stockpot, fry the ground beef until browned. |
| 2 | Add minced garlic and diced onion to the pot, sauté over medium heat for about 5 minutes, stirring occasionally. |
| 3 | Incorporate chopped celery, diced green pepper, and diced carrots into the pot, and continue sautéing for an additional 5 minutes. |
| 4 | Add the cans of kidney beans, white kidney beans, black beans, chickpeas, crushed tomatoes, and tomato paste to the pot. Sprinkle in the chili powder, paprika, onion powder, black pepper, salt, dried oregano, ground cumin, and cayenne pepper for a kick of spice, if desired. Stir well to combine. |
| 5 | Bring the chili to a gentle boil, then reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the chili has thickened to your desired consistency. Remember to stir occasionally to prevent sticking and ensure even cooking. |
| 6 | If you can only find kidney beans in 14 oz cans or are missing any particular bean variety, feel free to make substitutions with other beans available. The recipe is flexible and forgiving. |
| 7 | For an extra burst of flavor and nutrition, consider adding leftover green beans to the chili mixture. It’s a great way to minimize food waste and add a delightful twist to the dish. |
| 8 | Once the chili has simmered to perfection, serve it piping hot in generous bowls, garnished with your favorite toppings such as shredded cheese, diced onions, sour cream, or chopped cilantro. |
Serving Suggestions:
Lots-a-Bean Chili pairs wonderfully with freshly baked cornbread, fluffy rice, or crunchy tortilla chips. For a complete meal, consider serving it alongside a crisp green salad or a dollop of creamy guacamole.
Storage Tips:
This chili freezes exceptionally well, making it a fantastic option for meal prep and batch cooking. Simply allow the chili to cool completely before transferring it to airtight containers or freezer bags. Label the containers with the date and contents, then store them in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator or gently warm on the stovetop, adding a splash of water or broth if needed to maintain the desired consistency.
Indulge in the heartwarming flavors and comforting aromas of Lots-a-Bean Chili—a beloved recipe that’s sure to become a cherished favorite in your household too! 🌶️🥣✨
