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Beef, Pork, and Bean Chili
Recipes
Beef, Pork, and Bean Chili

Ingredients

  • 1 (24-oz) jar roasted red peppers, coarsely chopped
  • 2 tablespoons canola oil
  • 8 oz fresh pre-diced onions (1 ½ cups)
  • 2 tablespoons chili powder
  • 1 ¼ lb ground meatloaf blend (beef/pork)
  • 1 can reduced-sodium black beans (15-16 oz), drained
  • 1 can chili beans with mild sauce (15-16 oz), undrained
  • 1 can diced tomatoes with green chiles (10-14.5 oz), undrained
  • 2 (8-oz) cans no-salt-added tomato sauce
  • ⅓ cup chopped black olives
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (8.5-oz) pouch pre-cooked basmati rice

Steps

  1. Preheat large stock pot on medium 2-3 minutes. Chop peppers. Place oil in pan, then add peppers, onions, and chili powder; cook 2-3 minutes or until onions are tender.
  2. Add meat; cook and stir 5-6 minutes, stirring to crumble meat, or until no pink remains.
  3. Stir in remaining ingredients (except rice). Reduce heat to low and cover; simmer 15 minutes.
  4. Microwave rice following package instructions. Spoon chili into serving bowls; top with rice and chili toppings. Serve. (Makes 8 servings.)

Amount per ⅛ recipe serving: Calories 420, Total Fat 19g, Chol 65mg, Sodium 800mg, Total Carb 37g, Fiber 6g, Calc 6%, Vitamin A 60%, Vitamin C 80%, Iron 25%