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Red Bean Chili with Beef
Source: dLife

Robust beef, vegetable, and bean chili.

Prep Time: 70 minutes
Cook Time: 10 hours
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 4 Meat , 1 Starch
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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Ingredients Directions
  1. Using colander, rinse beans.
  2. Place beans in large saucepan and add enough water to cover beans plus 2 inches.
  3. Bring water to boil; reduce heat and simmer, uncovered, for 10 minutes.
  4. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Set aside.
  5. 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.
  6. Add tomato sauce, undrained tomatoes, beef broth, chipotle peppers and adobo sauce, oregano, and cumin to mixture in cooker. Stir to combine.
  7. Stir beans into slow cooker.
  8. 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.

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