This a great chili recipe. It's not too spicy, but can be made real spicy if you want to. (I didn't). I was confused about the pork chops, but it turns out to really make this recipe, adds a good hearty bite. I didn't add the hot sauce, but only because I didn't have any. Def. going to make this again!
Spicy 3-Bean Chili
Yield: 16 (1-cup) servings
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Amount per serving
- Calories: 169
- Calories from fat: 20%
- Fat: 3.8g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.2g
- Protein: 17g
- Carbohydrate: 16.3g
- Fiber: 5g
- Cholesterol: 31.3mg
- Iron: 1.5mg
- Sodium: 581mg
- Calcium: 38.4mg
- 1 pound extra-lean ground beef
- 1 pound boneless pork loin chops, cut into bite-size pieces
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Vegetable cooking spray
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 (4-ounce) cans diced green chiles
- 1 (28-ounce) can crushed tomatoes
- 1 (1.12-ounce) envelope fajita seasoning
- 1 (14.5-ounce) can fat-free reduced-sodium chicken broth
- 2 tablespoons fresh lime juice
- 2 teaspoons hot sauce
- Toppings: chopped fresh cilantro, chopped tomatoes, reduced-fat shredded Mexican 4-cheese blend
- Cook first 4 ingredients in a Dutch oven coated with cooking spray until beef crumbles and is no longer pink. Drain; return to Dutch oven.
- Add onions and garlic to Dutch oven, and cook 5 to 7 minutes or until onions are tender.
- Stir in black beans and next 8 ingredients. Bring to a boil; reduce heat, and simmer 30 to 40 minutes or until pork is tender. Serve with desired toppings.
- Note: For testing purposes only, we used McCormick Fajita Seasoning Mix.
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