Jenha's Epicure Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 247.8
- Total Fat: 10.4 g
- Cholesterol: 39.2 mg
- Sodium: 657.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 7.5 g
- Protein: 17.3 g
View full nutritional breakdown of Jenha's Epicure Chili calories by ingredient
Introduction
Choose the low-sodium versions (where available) of your diced tomatoes, canned kidney beans, canned mushrooms and vegetable cocktail. The original versions of these ingredients can substantially raise the amount of sodium in this recipe. Choose the low-sodium versions (where available) of your diced tomatoes, canned kidney beans, canned mushrooms and vegetable cocktail. The original versions of these ingredients can substantially raise the amount of sodium in this recipe.Number of Servings: 8
Ingredients
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1 lb extra-lean ground beef
1 tbsp VE Tex-Mex Rub
1 tbsp VE Pueblo Bean Dip Mix
1 tsp garlic
3/4 cup green peppers, diced
3/4 cup sweet red peppers, diced
3/4 cup onions, diced
1 can (796 ml) Aylmer Diced Plum Tomatoes
1 cup Mott Vegetable Cocktail, reduced sodium
1 can PC Blue Menu Red Kidney Beans, reduced sodium
1 can mushrooms, pieces and stems
Directions
1. Season ground beef with VE Tex-Mex Rub, VE Pueblo Bean Dip Mix and garlic.
2. Brown seasoned beef in a non-stick skillet, adding a small amount of water (if needed) to avoid sticking. Add peppers, onions and mushrooms to beef and cook until slightly softened.
3. Transfer cooked beef and vegetables to crock pot, set to high. Add tomatoes, vegetable juice and kidney beans to crock pot and cook on high for 1 hour.
4. Reduce temperature on crock pot to low and continue to cook 1 additional hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENIQUOIS.
2. Brown seasoned beef in a non-stick skillet, adding a small amount of water (if needed) to avoid sticking. Add peppers, onions and mushrooms to beef and cook until slightly softened.
3. Transfer cooked beef and vegetables to crock pot, set to high. Add tomatoes, vegetable juice and kidney beans to crock pot and cook on high for 1 hour.
4. Reduce temperature on crock pot to low and continue to cook 1 additional hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENIQUOIS.
