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I've been on a health-kick lately and wanted to make a simple chili using less meat or even try making chili using a meat substitute. I used a 16-bean mix along with garbanzo beans and thickened the chili with fat free refried beans. The result was a thick, hearty chili that was low in calories.
- 1/2 lb. of lean, organic ground beef or ground beef substitute
- 1 large can whole tomatoes
- 1/2 onion finely minced or liquified in a food processor
- 1 tablespoon coconut oil
- 1 cup dried garbanzo beans
- 1 cup mixed dried beans (usually comes in a package pre-mixed)
- 1 can fat free refried beans
- 1 packet chili seasoning
- 1 clove garlic crushed
- 2 tablespoons better than vegetable bouillon
- Add dried beans to a large pot and fill with warm water. Allow beans to soak overnight (minimum of 8-12 hours).
- Once beans have soaked, pour out water and add enough fresh water to cover the beans plus 1 inch.
- Add can of whole tomatoes and 1 piece of crushed garlic.
- Bring water to boil and cook beans for 60-90 minutes until beans are nice and tender. Be sure to test before proceeding.
- In a separate pan, brown ground beef and add chili seasoning. Drain or blot excess fat using a paper towel.
- Once beans are tender, add browned ground beef, garlic and bouillon to the cooked beans. Thicken by adding refried beans. Season if necessary.
- Add coconut oil and onions to pot and cook over medium high heat until onions are transparent. Add ground beef.
Calories: 1998kcalCarbohydrates: 231gProtein: 101gFat: 84gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 3gCholesterol: 217mgSodium: 9038mgPotassium: 4100mgFiber: 65gSugar: 15gVitamin A: 575IUVitamin B1: 1mgVitamin B5: 3mgVitamin C: 70mgCalcium: 569mgIron: 35mg
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