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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 97.3
  • Total Fat: 4.8 g
  • Cholesterol: 11.9 mg
  • Sodium: 308.2 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Chili calories by ingredient
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Chili

Submitted by: NYLARK

Introduction

This is a simple chili recipe that was a real crowd pleaser in the middle of a busy day at elementary school in February! Can be adapted to a vegetarian diet by omitting the beef, adding a variety of beans and grain. Local beef was used and the beans were pre-soaked and prepared ahead of time. Enjoy! This is a simple chili recipe that was a real crowd pleaser in the middle of a busy day at elementary school in February! Can be adapted to a vegetarian diet by omitting the beef, adding a variety of beans and grain. Local beef was used and the beans were pre-soaked and prepared ahead of time. Enjoy!
Number of Servings: 50

Ingredients

    3 1/2 lbs lean ground beef
    4 cups chopped onion
    4 cups chopped green pepper
    4 cups chopped carrot
    3 cups mushrooms
    1 head garlic crushed
    2 tbsp cumin
    4 tbsp oregano
    1 tbsp sea salt
    4 tbsp chili powder
    6 cans whole tomatoes
    1 can tomato paste
    5 cups cooked red kidney beans
    4 tbsp olive oil

Directions

1. Saute beef and drain fat.
2. Add onions, green peppers, carrots, and mushrooms and cook on low heat for 20 minutes.
3. Add crushed garlic and spices and cook slowly for 15 minutes.
4. Add canned tomatoes, tomato paste, and kidney beans and cook slowly for at least 30 minutes, or until thick and delicious.
5. Serve with grated cheddar cheese and sliced baguette.


Serving Size: This was made in 2 8 quart/litre stockpots.

Number of Servings: 50

Recipe submitted by SparkPeople user NYLARK.






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