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Nutrition Facts
Serving Size 1 (853g) Recipe makes 4 servings
Calories 805
Calories from Fat 212		(26%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 3.7g
	Trans Fat 1.1g
Cholesterol 77mg		25%
Sodium 1336mg		55%
Potassium 2528mg		72%
Total Carbohydrate 102.3g		34%
	Dietary Fiber 30.5g	122%
	Sugars 20.1g
Protein 52.0g		103%
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Mild But Rich Chili

Recipe #78755 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Dec 13, 2003

Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavour. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that "real" chili doesn't have beans, I can only say that I don't want to make a historically authentic Texan dish - I just want a way to cook my healthy, high-fibre, low-fat beans, and I refuse to call them "Chili flavoured beans with ground beef." So there.

SERVES 4 (change servings and units)

Ingredients

1 (19 ounce) can white kidney beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can black beans
2 (19 ounce) cans diced tomatoes
1/3 cup tomato ketchup
1 large onion, chopped
4 stalks celery, chopped
1 tablespoon vegetable oil
1 lb ground beef
1 tablespoon chili powder
1 tablespoon sweet Hungarian paprika
salt

Directions

1
Drain the beans, and put them in a large pot with the tomatoes and the ketchup.
2
Set the pot over medium-low heat.
3
Peel and chop the onion; wash and chop the celery.
4
Saute the onion and celery in the oil until softened; add them to the pot.
5
Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices.
6
Add the meat to the vegetables and simmer for half an hour to an hour.
7
Serve with hot buttered toast.

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Featured Reviews for This Recipe

From: Chef #1319573

On Jul 29, 2009

I have never made chili before, surprisingly, preferring canned chili as a child over homemade. I did a google search for best mild chili, and this recipe came up, among others. I had all of the ingredients, minus celery (which my husband hates). I did use red kidney beans, pinto beans, and great northern beans, though. It was GREAT! My husband and 4 (sometimes very picky!) children ate it ALL and I was declared the best cook in the world by my 7-year-old son, who generally hates my "new" dishes. I give this recipe a 5, though we did modify it with no celery, different beans, added green peppers, and a dash of cumin.

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From: LEEZAH4

On Mar 1, 2006

This has to be the mildest chili I've ever made. The paprika gave this quite a pronounced smoky taste. I did add some hot sauce to my portion I needed a little more 'kick'. Thank You Jenny!

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From: CaramelPie

On Jul 5, 2005

We loved this chili recipe. I used the amount of spices called for, and it was not too hot at all. I could not find 19 oz. cans of the beans, so used 15 oz. cans. It was great!

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From: kiwidutch

On Dec 20, 2004

With small children and not all family being used to firey food I cut the chilli just the tinyiest bit and put Sambal on the table for some adults to add seperately.This Chilli was mild, easy to make, with simple healthy ingredients, economical and flavourful. I don't dish out 5 stars very often but since everyone started with compliments in the first minutes rather than just wolfing it down, most had thirds and there was none left, it deserves them all and will be a very regular addition to our menu from now on ! Mega Thanks Jenny for a great recipe