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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 513.8
  • Total Fat: 28.0 g
  • Cholesterol: 85.1 mg
  • Sodium: 1,186.2 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 30.0 g

View full nutritional breakdown of Chili calories by ingredient
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Number of Servings: 8


    Olive Oil, 2 tbsp
    Onions, raw, 2 medium (2-1/2" dia)
    *Peppers, sweet, red, fresh, 1 large
    Celery 1 cup diced
    Chili powder, 4 tbsp
    *Cumin seed, 1 tbsp
    Cayenne pepper 1/2 tsp
    Salt 1/2 tsp
    Garlic, 6 cloves
    Ground beef, lean, 2 lbs.
    *Beans, Kidney beans dark red 2 15.5 cans
    Pureed Tomatoes, 1 can (29 oz)
    Canned Tomatoes, 1 can(29 oz)


1. Heat oil in large dutch oven over medium heat until shimmering. Add onions, bell peppers,celery, chili powder, cumin, 1/2 teaspoon salt. Cook till vegetables softened about 7 minutes. Stir in garlic and cook for 15 seconds.
2.Add Beef and increase heat to medium high. Cook breaking up till no longer pink. Ass beans and tomatos with their juice, tomato puree, 1/2 tsp salt . Bring to a simmer, cover, and cook for 45 minutes. May be refrigerated for 4 days or frozen for 1 month

Number of Servings: 8

Recipe submitted by SparkPeople user STEVEN04901.

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