6 Bean Chili
The more beans, the better the chili!
Servings 12
Calories 194kcal
Equipment
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.
- Serve garnished with sour cream, cheddar, and chopped green onions.
Notes
This chili can get thick overnight. Just add a little water when reheating to thin it a bit before serving.
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