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New Mexican Red Bean Chili

 
One serving costs about $2.85 One serving costs about $2.85

$2.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 super bowl,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:69%

Spoonacular Score: 69%

 

New Mexican Red Bean Chili might be just the main course you are searching for. This recipe makes 6 servings with 310 calories, 39g of protein, and 9g of fat each. For $2.85 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of regular strength beef broth, ground allspice, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It is perfect for The Super Bowl. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Try Mexican Black Bean Chili, New Mexican Chili Bean Salad, and Mexican Bean 'n' Barley Chili for similar recipes.

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Brut Cava with a 4.2 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Poema Brut Cava

Vibrant aromas of ripe peaches, pears and toasted bread with a hint of spice fill the nose. The palate is dry with a rich, creamy texture. Layers of flavor include orange rind and spice that persists through an elegant finish.

» Get this wine on Wine.com

Ingredients

Servings:
3.5 cups
3.5 cups beef broth
beef broth
16 oz
16 oz canned kidney beans
canned kidney beans
2 cups
2 cups dry chilies
dry chilies
2 tsps
2 tsps coriander
coriander
1 tsp
1 tsp ground allspice
ground allspice
2 tsps
2 tsps ground cumin
ground cumin
2 lb
2 lb lean ground beef
lean ground beef
4 tsps
4 tsps dry oregano leaves
dry oregano leaves
1 large
1 large red onion
red onion
7 oz
7 oz canned roasted red peppers
canned roasted red peppers
8 oz
8 oz tomatoes
tomatoes
3.5 cups beef broth
3.5 cups
beef broth
16 oz canned kidney beans
16 oz
canned kidney beans
2 cups dry chilies
2 cups
dry chilies
2 tsps coriander
2 tsps
coriander
1 tsp ground allspice
1 tsp
ground allspice
2 tsps ground cumin
2 tsps
ground cumin
2 lb lean ground beef
2 lb
lean ground beef
4 tsps dry oregano leaves
4 tsps
dry oregano leaves
1 large red onion
1 large
red onion
7 oz canned roasted red peppers
7 oz
canned roasted red peppers
8 oz tomatoes
8 oz
tomatoes

Equipment

blender
blender
frying pan
frying pan
blender
blender
frying pan
frying pan


Instructions

  1. In a blender, whirl red peppers and their liquid until smooth. Set aside.
  2. In a 5-6 quart pan over high heat, cook onion and half of beef until onion is limp, 6-8 minutes; stir often. Remove from pan. Cook remaining beef until well browned; stir often. Skim and discard fat. Return beef and onion to pan with pureed peppers, broth, tomatoes and liquid, allspice, cumin, coriander, oregano, ground chilies and beans. Bring to a boil over high heat, then simmer, covered, for 45 minutes, stir often. Uncover and simmer until thickened to your liking, 15-

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.88
Ingredient
3.5 cups beef broth
16 ounces canned kidney beans
½ cups dry chilies
2 teaspoons coriander
1 teaspoon ground allspice
2 teaspoons ground cumin
2 pounds lean ground beef
4 teaspoons dry oregano leaves
1 large red onion
7 ounces canned roasted red peppers
8 ounces tomatoes
Price
$1.99
$0.81
$0.67
$0.01
$0.22
$0.26
$10.26
$0.42
$0.37
$1.42
$0.85
$17.27

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you prefer lean meat but want to switch it up, try ground turkey, pork, or even bison!

Price Tips

  • It is easy to make your own roasted red peppers. They might be cheaper than jarred (especially if you find a good deal on red peppers) and they will definitely taste more fresh.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
310 Calories
39g Protein
8g Total Fat
18g Carbs
27% Health Score
Limit These
Calories
310
16%

Fat
8g
13%

  Saturated Fat
3g
23%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
93mg
31%

Sodium
1272mg
55%

Get Enough Of These
Protein
39g
78%

Vitamin B12
3µg
58%

Zinc
8mg
56%

Vitamin B3
10mg
52%

Vitamin C
40mg
50%

Phosphorus
429mg
43%

Vitamin B6
0.86mg
43%

Selenium
28µg
41%

Iron
6mg
35%

Potassium
1033mg
30%

Manganese
0.49mg
25%

Fiber
6g
24%

Vitamin B2
0.37mg
22%

Magnesium
77mg
19%

Copper
0.33mg
17%

Vitamin K
17µg
16%

Vitamin A
641IU
13%

Vitamin B1
0.19mg
13%

Folate
50µg
13%

Vitamin B5
1mg
12%

Calcium
97mg
10%

Vitamin E
1mg
7%

Vitamin D
0.15µg
1%

covered percent of daily need

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