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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 3.3 g
  • Cholesterol: 23.3 mg
  • Sodium: 1,078.9 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 8.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Tex Mex Chili calories by ingredient
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Tex Mex Chili

Submitted by: LEXYSAUNT34


Number of Servings: 12

Ingredients

    1 lb lean ground beef 93% lean
    1 can black beans, drained and rinsed
    1 can pinto beans, drained and rinsed
    1 can red or kidney beans, drained and rinsed
    1 can tomatoes with chiles, like Rotel
    1 can tomato paste
    1 TB better than bouillon beef base
    4 cups low sodium vegetable juice, like V-8
    2 cups water
    1 jalapeņo, finely diced
    1 medium onion, chopped
    1/2 cup red bell pepper, chopped
    1/2 cup green bell pepper, chopped
    1 tsp garlic powder
    2 tsp salt, divided
    1 tsp cumin
    1/2 tsp ground oregano
    1/4 tsp cayenne pepper
    1 tsp smoked paprika
    1/4 c chili powder

Directions

In a large pot, brown ground beef, 1 tsp of salt and 1tsp of garlic powder over medium heat, break up meat into small pieces. When meat is no longer pink add peppers and onions. Cook until softened. Add chili powder, cumin,oregano, cayenne, paprika and remaining tsp of salt to meat and veggies. Cook five minutes to let flavors blend. Add water, vegetable juice, tomato paste, tomatoes and chiles, and beans to pot. Cook at least 30 minutes. I usually cook at least an hour. You can also put chili in a crockpot at this point and let cook.

Number of Servings: 12

Recipe submitted by SparkPeople user LEXYSAUNT34.






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