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Chili


Very Versatile and Flavorful Hearty Chili with a South American twist.
I was looking for a Chili that wouldn't be so spicy but still would have great flavor. This is what I came up with. It is flavorful and you can spice it up, make it vegetarian, substitute turkey for the beef. It is a very versatile recipe."

Ingredients


2 lbs lean ground beef *(for Vegetarian substitute 1 can black beans, 1 can navy beans, drained and rinsed)

1 onion diced

1 can pinto beans (drain and rinse)

1 can kidney beans (drain and rinse)

1 bag frozen corn

1 lg jar red sofrito by Goya

2 cans diced tomatoes

1 pack of taco seasoning

1 tbsp cumin

1 tbsp chili powder

1/2 tsp oregano

1/8 tsp chili flakes or to taste

Salt, pepper and ground cayenne to taste (you can make it as hot as you like)


Instructions

Brown ground chuck and onion drain fat and all other ingredients. Add water if you think it needs it and let simmer for a while. If you want a thicker sauce, thicken it with a little corn starch slurry. I simmered mine for about 4 hours on low.
*If doing vegetarian version, brown onion in 2 tbsp olive oil then add all other ingredients.

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Servings

6

Nutritional Information
Per Serving

Amount Per Serving Calories 660.3 Total Fat 32.3 g Saturated Fat 12.7 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 13.8 g Cholesterol 113.4 mg Sodium 1,574.3 mg Potassium 1,070.2 mg Total Carbohydrate 54.4 g Dietary Fiber 14.2 g Sugars 10.1 g Protein 37.9 g


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