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Country Chili Mix

Country Chili Mix

Country Chili - Photo Courtesy of Alice Henneman

Country Chili Mix


  • 1 pound kidney beans (or assorted dry edible beans)
  • 3 Tbsp. chili powder
  • 2 Tbsp. dehydrated onions
  • 1 Tbsp. garlic salt
  • 1 tsp. oregano
  • 3/4 tsp. salt
  • 1/4 tsp. cayenne pepper (optional)


    To reduce sodium, substitute garlic powder for some of the garlic salt. Pour the kidney beans into a clean quart-sized jar. In a small bowl, mix the remaining ingredients. Pour mixture into a clear sandwich bag and place it on top of the beans. Cover the jar tightly with a lid, decorate and attach a copy of the recipe card.


    Country Chili Mix Recipe Card

    • 1 container Country Chili Mix
    • Additional ingredients:
      • 10 c. water (for soaking beans)
      • 1 (8-ounce) can reduced-sodium tomato sauce
      • 1 (24-ounce) can diced tomatoes
      • 1 pound ground beef or turkey
      • 6 c. water (for cooking beans)

    Remove bag of seasoning from jar and rinse beans. In a stockpot, bring 10 cups of water to a boil. Add beans and return to a boil for two to three minutes. Cover and set aside at room temperature for one hour. Drain and rinse the beans. Fill a pot with 6 cups of water and add the beans. Cook beans until soft, about one hour. Simmer gently with lid tilted. Brown meat; drain and add to the beans with tomatoes and sauce. Add in seasonings, stir and simmer, covered, for one hour. Add a little more water if needed to thin the broth. For best flavor, use mix within one year.


    Makes eight servings. Each serving has 240 calories, 6 g fat, 21 g carbohydrate and 290 mg sodium.

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