This is a great, spicy and sweet chili recipe. It has a lot of heat from the various peppers used but it also gets a little brown sugar sweetness from the addition of baked beans. If it’s still too hot for you, just cut the cayenne and crushed red pepper amounts in half, it will still have a nice kick but not be too powerful!
If you are using ground beef saute until it is just browned and remove the beef from the pan with a slotted spoon. Reserve about 2 tbs. of the fat in the pan to saute the onions, peppers and garlic in. (If you are using ground turkey, add 2 tsp. olive oil to the pan and saute the turkey. Once it’s browned remove from the pan and add more oil if it’s needed for step 2).
Saute the chopped onions, garlic and peppers until the onions are translucent.
Add the chili powder, cayenne pepper, and crushed red pepper and toast with the vegetables for about 1 minute. Stirring well while it’s toasting to cover the vegetable with the spices.
Add the tomato paste after the spices have toasted and stir until the vegetables are coated with the tomato paste and spices about another minute.
Add the meat back to the pan along with the baked beans, kidney beans and two cans of V8.
Cover the pan and let the chili simmer for at least 1/2 hour.
Add salt and pepper as needed while it’s simmering. Keep in mind V8 is very salty so you may not need to add a lot of additional salt while the chili is cooking.
I prefer to let my chili simmer longer than a half hour so the flavors have more time to mix and intensify. If you do the same you may need to check it occasionally and add more V8 as needed to keep it soupy enough for your taste.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 117 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 51.4mg||16 %|
|Sodium 821.2mg||28 %|
|Potassium 986.2mg||26 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 26.6g|
|Protein 22.8g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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