Chili Con Carne y Frijoles
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 1¼ cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 2 lbs stew beef, cut into ¾ inch chunks
  • 1 (32 oz) can crushed tomatoes
  • 1 (14 oz) can diced tomatoes with jalapeƱos, drained
  • 1 (6 oz) can diced jalapeƱos
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 (14 oz) cans no salt added dark red kidney beans, drained and rinsed
  • 2 (14 oz) cans no salt added cannellini beans, drained and rinsed
  • 2 Tbsp red wine vinegar
  • 1 canned chipotle chili (in adobo), diced
  • 2 Tbsp adobo sauce from chipotle can
  • 1 Tbsp garlic powder
  • 3 Tbsp chili powder
  • 2 tsp cumin
Instructions
  1. Heat the oil in a large, heavy bottomed pot. When hot, add the garlic and onion, and sautee until translucent. Add the beef, and brown on all sides.
  2. Add the remaining ingredients and bring to a simmer. Reduce heat to low, and simmer, half-covered, for at least an hour, stirring occasionally. Serve with traditional chili toppings, if desired.
Notes
Recipe from Mara of What's For Dinner?
Nutrition Information
Serving size: approx. 1¼ cups Calories: 429 Fat: 9.0 Carbohydrates: 47.6 Sugar: 10.6 Sodium: 794 Fiber: 14.1 Protein: 38.8 Cholesterol: 40
Recipe by Prevention RD at https://preventionrd.com/2014/10/5th-annual-chili-contest-entry-5-chili-con-carne-y-frijoles/