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Cincinnati Chili with Beans

Cincinnati Chili with Beans Recipe

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Prep/Cook Time: 45 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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2 packages
   Alternate Perdue Products:
1 tablespoon canola oil
1 onion, chopped (3/4 cup)
1 tablespoon chili powder
2 cans (16 ounces each) dark red kidney beans, undrained, divided
2 cans (14 1/2 ounces each) chili-style stewed tomatoes
1 can (15 ounces) black beans, undrained
3 tablespoons grated semisweet chocolate
1/2 teaspoon teaspoon ground cinnamon
Salt and ground pepper to taste


  1. In Dutch oven or large saucepan over medium heat, heat oil. Add turkey, onion and chili powder; cook about 5 minutes or until meat is no longer pink, stirring often.
  2. In food processor or blender, puree 1 can dark red kidney beans and their liquid until smooth.
  3. Add tomatoes, pureed and whole kidney beans and black beans to pan. Stir in chocolate and cinnamon; season with salt and pepper.
  4. Reduce heat to low; simmer 30 to 40 minutes, or until chili thickens and flavors blend, stirring often.

  • Serving Size 538g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 490

  • Total Fat 16g (25%)

  • Saturated Fat 4g (20%)

  • Trans Fat 0g

  • Cholesterol 140mg (47%)

  • Sodium 1180mg (49%)

  • Total Carbohydrate 46g (15%)

  • Dietary Fiber 14g

  • Sugars 7g

  • Protein 46g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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