Chili with Okra and Corn

Chili with Okra and Corn
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 3.3 g
  • Cholesterol: 17.4 mg
  • Sodium: 1,033.3 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 12.1 g

View full nutritional breakdown of Chili with Okra and Corn calories by ingredient
Submitted by:

Introduction

Make a pot of this easy chili for a comforting and warming dish. You can feed a crowd or freeze the leftovers. Make a pot of this easy chili for a comforting and warming dish. You can feed a crowd or freeze the leftovers.
Number of Servings: 17

Ingredients

    1 pound of beef stew meat
    1 tbsp. olive oil
    1 (15.5 oz.) can of chili beans
    2 ( 15.5 oz.) cans of red kidney beans, drained
    1 (6 oz.) can of tomato paste
    1 (14.5 oz.) can of tomatoes, okra, and corn
    1 (14.5 oz.) can of diced tomatoes
    1 (10 oz.) jar of mushrooms, drained
    1 quart of tomato juice
    1 medium yellow onion, diced
    1 medium red bell pepper, diced
    2 tbsp. chili powder
    4 beef bouillon cubes
    1 tbsp. ground black pepper
    1/4 tsp. seasoned salt
    1 tbsp. soy sauce
    2 tbsp. dried basil
    1 cup granulated sugar

Tips

This is good served with oyster crackers or cornbread. This version is mild enough for everyone, but you can use tomatoes with green chilies to spice it up. Leftovers get even better after flavors mingle. This freezes well, but the leftovers don't last long!


Directions

In a large kettle, brown stew beef in olive oil. Add the soy sauce, onions and bell peppers and saute until vegetables begin to soften. Add the rest of the ingredients except sugar. Bring to boil. Lower heat and simmer until flavors mingle and broth thickens, about 30 minutes. Remove from heat and stir in sugar. Serve hot.

Serving Size: Makes 17 one-cup servings

Number of Servings: 17

Recipe submitted by SparkPeople user CLICKTHIS1.

Rate This Recipe