Chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Olive Oil454g Extra Lean Ground Beef2 Onions, chopped finely1 Shallot, chopped finely4 Cloves Garlic, minced1 tbsp Cayenne1 tbsp Chili Flakes1 tbsp Chili Powder1 tbsp Ground CuminPinch SaltTwo Pinches Pepper28 oz. Diced Tomatoes19 oz. Red Kidney Beans, rinsed and drained1 Carrot, chopped to 1cm cubes1 Red Bell Pepper, chopped to 1cm cubes1 Green Bell Pepper, chopped to 1cm cubes1 tbsp Hot Sauce1 tbsp Worcestshire Sauce1 cup water1 Sachet beef boullion1 cup Frozen Corn
1. Heat oil in a heavy bottom soup pot on medium-high heat.
2. Break in ground beef and stir.
3. Throw in onions, shallot, garlic and stir.
4. Add spices (add more later to taste) and stir.
5. When the beef starts letting its juices out and those juices start to dry up, add the tomatoes, beans, carrots, bell peppers, hot sauce, worcestshire sauce, water and beef boullion, and stir well.
6. Bring to boil, and cook uncovered until sauce reduces quite a bit, then add corn, turn down heat, cover and simmer until serving.
Number of Servings: 8
Recipe submitted by SparkPeople user AJOKIC.
2. Break in ground beef and stir.
3. Throw in onions, shallot, garlic and stir.
4. Add spices (add more later to taste) and stir.
5. When the beef starts letting its juices out and those juices start to dry up, add the tomatoes, beans, carrots, bell peppers, hot sauce, worcestshire sauce, water and beef boullion, and stir well.
6. Bring to boil, and cook uncovered until sauce reduces quite a bit, then add corn, turn down heat, cover and simmer until serving.
Number of Servings: 8
Recipe submitted by SparkPeople user AJOKIC.
Nutritional Info Amount Per Serving
- Calories: 278.9
- Total Fat: 12.5 g
- Cholesterol: 39.7 mg
- Sodium: 352.7 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 9.0 g
- Protein: 16.8 g
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