Fully Loaded Chili
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
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1In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
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2Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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3Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.
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