Tag: chili

This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather. We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.

I like to use my good ole trusty Dutch oven to make this 6 bean chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my He-Man chili.

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4 from 1 vote

6 Bean Chili

The more beans, the better the chili!

Course Main

Cuisine American

Keyword beans, chili

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12

Calories 194kcal

Author Mike

Ingredients

• 2 pounds chuck roast cut into bite-sized pieces
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 3 cloves garlic minced
• 1 ½ tablespoons chili powder
• 2 teaspoons kosher salt
• 1 ½ teaspoons ground cumin
• 1 teaspoon fresh ground black pepper
• ½ teaspoon cayenne pepper
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground cinnamon
• 2 bay leaves
• 28 ounce diced tomatoes
• 4 cups beef broth or more, if needed
• 1 can great northern beans rinsed and drained
• 1 can pinto beans rinsed and drained
• 1 can light red kidney beans rinsed and drained
• 1 can dark red kidney beans rinsed and drained
• 1 can black beans rinsed and drained
• 1 can navy beans rinsed and drained
• Sour cream shredded cheddar cheese and green onions for garnish

Instructions

• Brown meat in a large pot or Dutch oven.
• Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
• Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
• Add beans, stir, and cook another 30 minutes.
• Service garnished with sour cream, cheddar, and chopped green onions.

Nutrition

Calories: 194kcal | Carbohydrates: 10g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 772mg | Potassium: 564mg | Fiber: 3g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg

Nutritional values are approximate.

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