Chilli
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chilli calories by ingredient
Number of Servings: 8
Ingredients
-
1 tbsp Olive Oil
454g Extra Lean Ground Beef
2 Onions, chopped finely
1 Shallot, chopped finely
4 Cloves Garlic, minced
1 tbsp Cayenne
1 tbsp Chili Flakes
1 tbsp Chili Powder
1 tbsp Ground Cumin
Pinch Salt
Two Pinches Pepper
28 oz. Diced Tomatoes
19 oz. Red Kidney Beans, rinsed and drained
1 Carrot, chopped to 1cm cubes
1 Red Bell Pepper, chopped to 1cm cubes
1 Green Bell Pepper, chopped to 1cm cubes
1 tbsp Hot Sauce
1 tbsp Worcestshire Sauce
1 cup water
1 Sachet beef boullion
1 cup Frozen Corn
Directions
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.