Sarah's Fall Chili

Sarah's Fall Chili

4 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 6.3 g
  • Cholesterol: 23.5 mg
  • Sodium: 434.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 10.5 g

View full nutritional breakdown of Sarah's Fall Chili calories by ingredient
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I make this every year for Halloween and throughout the fall. We eat it with corn bread. Tastes great with a little shredded cheese on top. Great for Potlucks! I make this every year for Halloween and throughout the fall. We eat it with corn bread. Tastes great with a little shredded cheese on top. Great for Potlucks!
Number of Servings: 10


    1 pound extra lean gound beef
    1 package taco seasoning
    3 cloves garlic
    2 tsp ground black pepper
    1 tbsp dried parsley
    2 tsp hot pepper sauce
    2 cans stewed tomatoes
    2 cans kidney beans
    .25 cup finely chopped carrots
    .25 cup finely chopped celery
    .5 cup diced green chilis
    1 cup pearled barley

    Serving Size: 1 cup


Brown the ground beef in a stock pot. Drain all fat and rinse with water. Add Taco Seasoning, Garlic, Pepper, Parsley, Hot Sauce, Stewed Tomatoes, and stir. Add 2 cans of Kidney Beans. Fill cans with water and add to pot. Stir occasionally until heated throughout. As this is heating, dice carrots and celery finely. Add to pot once it is simmering with Green Chilis. Add 1 cup uncooked barley and stir. This should simmer for at least 6 hours over medium low heat. Stir occasionally to keep beans from sticking to bottom of the pot. Add water as desired.

Tastes best when made several days in advance. I usually make a double batch to serve to family on Halloween with cornbread muffins. Add a little low fat shredded cheddar if you like. Note this is not included in the calories as is. May substitute ground turkey and add more finely chopped vegetables if desired. May reduce sodium by choosing a low-salt taco seasoning & low salt hot sauce.

Number of Servings: 10

Recipe submitted by SparkPeople user SBNEMITZ.

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Member Ratings For This Recipe

  • Good
    4 of 4 people found this review helpful
    I made this without the ground beef and it was very good. I am a vegetarian and I either omit or use a substitute. - 10/30/08

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  • Incredible!
    3 of 3 people found this review helpful
    I used extra lean ground turkey to reduce calories. Delicious, nutritious, totally satisfying. It was easy to make in bulk for several meals throughout the week, and I loved the way it made my house smell. I'll definitely be making it again! - 1/11/10

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  • 2 of 4 people found this review helpful
    This sounds yummy and filling! I'll be making it soon (and probably often!) Sarah, your explanation of what you've included in nutrient & calorie counts is very helpful! - 10/21/08

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  • Very Good
    1 of 1 people found this review helpful
    Very Good. I will admit I added some lime juice, cilantro, mexican chili powder, and cinnamon. I did add 3 sweet potatos, a can of beef broth, rotel, and put it in the oven at 300 for a few hours with the lid on(I didn't want it to burn on the bottom of the pot, a crockpot would also be good) - 11/6/09

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  • 1 of 1 people found this review helpful
    Sounds wonderful. I usually make chili in the fall, but never thought of putting cut up carrots in it. I do use barley in mine too. It is yummy. Thank you Sarah!! - 10/30/09

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