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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Bean Chili with Beef

Source: dLife

Robust beef, vegetable, and bean chili.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	348.5

Total Carbs	25.3 g

Dietary Fiber	8.6 g

Sugars	4.8 g

Total Fat	11.4 g

Saturated Fat	3.8 g

Unsaturated Fat	0.9 g

Potassium	1119.6 mg

Protein	35.1 g

Sodium	513.7 mg

Dietary Exchanges 11.4 Fat, 1.8 Vegetables, 3.6 Meat, 0.9 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Using colander, rinse beans.
Place beans in large saucepan and add enough water to cover beans plus 2 inches.
Bring water to boil; reduce heat and simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Set aside.
In the meantime, in large skillet heat oil over medium high. Add half of meat and onion, cook until meat is brown. Drain fat. Transfer to a 3-1/2 or 4 quart slow cooker. Repeat with remaining meat.
Add tomato sauce, undrained tomatoes, beef broth, chipotle peppers and adobo sauce, oregano, and cumin to mixture in cooker. Stir to combine.
Stir beans into slow cooker.
Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Top each serving with sweet pepper and cilantro.