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Spicy Two-Bean Chili

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    11 servings

Ingredients

  • 2 pounds ground beef
  • 3 large onions, chopped
  • 6 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup lime juice
  • 6 tablespoons cornmeal
  • 1/4 cup chili powder
  • 4 teaspoons dried oregano
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • Hot cooked rice
  • Shredded cheddar cheese

Directions

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
  • Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.
Nutrition Facts
1 cup: 254 calories, 8g fat (3g saturated fat), 40mg cholesterol, 906mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 21g protein.

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