Recipe
Soup, Chili & Stew
Three-Bean and Beef Chili
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. lean ground beef | ||
| 1 large Vidalia onion, diced, divided | ||
| 1 (32 fl oz) carton Pacific beef broth | ||
| 1 (1.16 oz) packet Simply Organic vegetarian chili seasoning mix | ||
| 1 (15 oz) can Hy-Vee HealthMarket organic kidney beans, drained, rinsed | ||
| 1 (15 oz) can Hy-Vee HealthMarket organic black beans, drained, rinsed | ||
| 1 (15 oz) can organic garbanzo beans, drained, rinsed | ||
| 1 (15 oz) can Muir Glen organic tomato sauce | ||
| 1 medium zucchini, chopped | ||
| 1 medium yellow squash, chopped | ||
| 2 tomatoes, chopped | ||
| 1 medium green pepper, seeded, chopped | ||
| 2 tsp. chili powder | ||
| 2 c. shredded cheddar cheese, divided | ||
| Saltine crackers, optional |
Directions
- In a large skillet, combine beef and 1 cup onions. Cook over medium-high heat until no longer pink. Drain. Return to skillet.
- Meanwhile, bring beef broth to a boil in a large saucepan. Add chili seasoning mix and stir until powder is dissolved.
- Add beans, tomato sauce, vegetables, remaining onion, chili powder and beef to broth mixture. Mix well.
- Bring to a boil. Cover and reduce heat. Simmer for approximately 20-30 minutes stirring occasionally.
- Ladle into bowls. Top each bowl with 1/4 cup of cheese. Serve with crackers if desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 90mg
- Sodium: 1460mg
- Total Carbohydrates: 41g
- Protein: 42g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 60%
0%
Iron 25%
0%
Calcium 25%