With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly "fully loaded." But those aren't the only heavyweights in here; every serving provides a hefty 26 grams of protein and 11 grams of fiber. —Cynthia Baca, Cranberry Township, Pennsylvania
Can you freeze Fully Loaded Chili?
Freeze in a freezer container for up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water to thin if desired. Garnish as directed.
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1-3/4 cups water
- 2 cans (8 ounces each) tomato sauce
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon baking cocoa
- 2 teaspoons Louisiana-style hot sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- garnishes:
- 1/2 cup reduced-fat sour cream
- 1/2 cup crushed baked tortilla chip scoops
- 1/2 cup shredded reduced-fat cheddar cheese
Directions
- In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
- Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.
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