Two-Bean Chili Con Carne

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 18%
  • Fat: 5.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 38g
  • Fiber: 8.8g
  • Cholesterol: 35mg
  • Iron: 0.0mg
  • Sodium: 560mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 2 cups chopped green pepper (about 2 medium)
  • 1 cup chopped onion (about 1 small)
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 1/2 pound ground round
  • 1 tablespoon salt-free Mexican seasoning
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (15-ounce) can chili hot beans, undrained
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/2 cup medium salsa
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream


  1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add pepper, onion, and garlic; cook, stirring constantly, 3 to 5 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.
  2. Stir Mexican seasoning into beef mixture; cook 1 minute. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  3. Ladle chili evenly into 5 individual serving bowls. Top servings evenly with sour cream.
Note: For added convenience, substitute frozen chopped green pepper and frozen chopped onion for fresh in this recipe. Keep a bag of each in the freezer, and measure out the amount you need at any time.
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