Cincinnati Chili with Beans
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Cincinnati Chili with Beans

Cincinnati Chili with Beans

Serves 6 | Prep/Cook Time: 45 Min
  • Calories 490
  • Protein 46g
  • Sodium 1180mg
  • Sat.Fat 4g
  • Sugar 7g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 490
% Daily Value*
Total Fat 16g 25 %
Saturated Fat 4g 20 %
Cholesterol 140g 47 %
Sodium 1180mg 49 %
Total Carbs 46g 15 %
Dietary Fiber 14g 56 %
Sugars 7g
Protein 46g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

2 pkg. PERDUE® Fresh Lean Ground Turkey (1 lb.) or PERDUE® Fresh Ground Chicken (1 lb.)
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.
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Serves 6 chili_thumb.jpg chili_thumb.jpg

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