Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. kidney beans | ||
| 3 beef bouillon cubes | ||
| 2 ½ qt. water | ||
| 2 medium tomatoes | ||
| 1 small onion | ||
| 1 green bell pepper, diced | ||
| 1 red bell pepper, diced | ||
| 1 tbsp. diced garlic | ||
| 1 tsp. basil | ||
| 2 tbsp. olive oil | ||
| 4 tbsp. chili powder | ||
| 2 tbsp. ground cumin | ||
| 1 tbsp. paprika | ||
| ½ c. tomato paste | ||
| 1 tbsp. salt | ||
| 1 lbs. cooked ground beef* | ||
| 1 c. honey | ||
| ½ c. packed brown sugar |
Directions
- In a 3-quart stock pot, combine beans, bouillon cubes and water. Boil until beans are tender; set aside.
- Saute tomatoes, peppers, garlic and basil in olive oil for 3 minutes over medium heat.
- Add chili powder, cumin, paprika, tomato paste and salt to tomato mixture. Cook on low heat for 2 minutes.
- Add tomato mixture to beans; add ground beef, honey and brown sugar. Simmer for 35 minutes or until thickened, stirring occasionally.
- *Substitute ground bison, venison, turkey or chicken in place of ground beef.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 35mg
- Sodium: 880mg
- Total Carbohydrates: 60g
- Protein: 21g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 50%
0%
Iron 30%
0%
Calcium 6%
Recipe Source:
Chef Al, Hy-Vee Seasons Fall 2007.