Spicy, Two Bean Chili

April 30, 2013

A deliciously spicy chili, hearty enough to enjoy to have leftovers for days. I get begged to make this for dinner almost every other night, this recipe is a favorite around our house.

1 1/2 Lbs of Ground meat (beef, turkey or chicken)
1 box of "Carol Shelby's Chili Kit" (Gluten Free Chili Seasoning)
1 can of Pinto Beans
1 can of light red Kidney Beans
2 cans of thinly diced tomatoes
Salt and Pepper
*optional* can also add a can of black beans if desired
*optional* can serve with rice, cornbread or macaroni

Brown 1 1/2 Lbs of ground meat (of choice) in a deep skillet or wok. Pour in Tomatoes, Kidney beans, Pinto Beans and half of the Chili seasoning pack. Stir ingredients thoroughly and cook on a medium/high heat to cook beans throughout. If you want a spicier chili, stir packet of cayenne pepper into chili. Once beans are softer and cooked throughout, spoon over noodles (I used Ancient Harvest Gluten Free Macaroni), corn bread or rice and enjoy! *optional* can also add a can of black beans if desired *optional* can serve with rice, cornbread or macaroni

Nutritions

Calories
475

Sodium
399mg
16% DV

Fat
1g
1% DV

Protein
29g
59% DV

Carbs
88g
30% DV

Fiber
27g
110% DV