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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.3
  • Total Fat: 12.2 g
  • Cholesterol: 70.2 mg
  • Sodium: 407.3 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 10.2 g
  • Protein: 34.3 g

View full nutritional breakdown of Velvet Chili with Beans & Veggies calories by ingredient
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Velvet Chili with Beans & Veggies

Submitted by: REVCORNIE
Velvet Chili with Beans & Veggies

Introduction

Excellent & filling dish for colder days. The vegetables increase the carb content, but the beans are a protein, the tomatoes are a vitamin C, and the mushrooms help beautify your skin. Excellent & filling dish for colder days. The vegetables increase the carb content, but the beans are a protein, the tomatoes are a vitamin C, and the mushrooms help beautify your skin.
Number of Servings: 4

Ingredients

    Brown 1 pound ground beef in large pot. Add 1 cup chopped onion to pot as beef is browning. Add 4 gloves garlic chopped and continue browning. Remove excess fat from pot.

    Add 1can pinto beans and juice to pot. Wash fresh, whole mushrooms. Slice and add 2cups fresh mushrooms to the pot. Add frozen shoe peg white corn to pot (320 g is almost 3 cups). Add large 16 oz can of diced or crushed tomatoes to pot. Also add 1Tbs chili powder to pot. Stir well. Bring to boil, reduce heat to simmer, and stir occasionally.

    Cook for about 30 to 45 minutes or until the beans begin to "throw off their velvet". When the chili gets this velvet texture in your tasting, it's ready to serve!

Tips

Add cheese for extra flavor & nutrition. Count the calories extra. You don't need bread, since the corn is your "carb".


Directions

45 minutes on top of stove
3 to 6 hours in crockpot: high heat or low heat (longer).

Serving Size: 4 large 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user REVCORNIE.






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