Beef Chili Soup Mix
Ingredients
- 1/2 cup dried red kidney beans
- 1/2 cup dried navy beans
- 1/2 cup dried black beans
- 1/3 cup dried minced onions
- 2 to 3 tablespoons chili powder
- 2 tablespoons dried cilantro or parsley flakes
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried minced garlic
Equipment
- pint jars
- stockpot
- skillet
Directions
- Layer the dry ingredients in a quart jar, cone bag, or vacuum-seal bag.
- Close tightly and attach the cooking directions.
- Brown the beef in a Dutch oven, then drain off the fat.
- Stir in the mix and water, bring to a boil, then cover and simmer for 1 1/2 to 2 hours, until the beans are tender.
- Pour in the tomato juice, bring back to a boil, then cover and simmer for 15 more minutes.
Notes
Nutrition
Serving: 310g | Calories: 456kcal | Carbohydrates: 32g | Protein: 30g | Fat: 24g | Saturated Fat: 8.8g | Trans Fat: 1.3g | Cholesterol: 81mg | Sodium: 441mg | Potassium: 1275mg | Fiber: 9.6g | Sugar: 6.1g | Vitamin A: 1928IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 6.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 pounds ground beef, 6 cups water, 3 cans (14.5 ounces each) tomato juice; dried red kidney beans counted as dry kidney beans, dried navy beans counted as dry navy beans, dried black beans counted as dry black beans, dried minced onions counted as dehydrated onion, dried cilantro or parsley flakes (the first choice counted), ground beef counted as beef, 85% lean, raw, tomato juice counted as tomatoes. Brands and portions vary, so use it only as an approximation.
