Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 315.4
- Total Fat: 16.6 g
- Cholesterol: 56.5 mg
- Sodium: 406.6 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 6.8 g
- Protein: 19.3 g
View full nutritional breakdown of Chili calories by ingredient
Introduction
My basic Chili recipe. Add too or take away from at will. I make chili when I need to clear out my fridge of veggies, so it's always a catch-all of beans, veggies and spices. My basic Chili recipe. Add too or take away from at will. I make chili when I need to clear out my fridge of veggies, so it's always a catch-all of beans, veggies and spices.Number of Servings: 12
Ingredients
Ingredients:
Canned Tomatoes, 1 large can
Crushed Tomatoes, 1 can
Tomato Paste, 1 can (6 oz)
Ground beef, lean, 2lbs
Green Pepper 1 chopped
Red pepper, 1 chopped
Onions 1 chopped
Garlic, 4 cloves
Chili powder, 1 tbsp
Cumin seed, 2 tbsp
Creamed Corn, 1 cup
Beans, black, 1.5 cup
Beans, red kidney, 1.5 cup
Oregano, ground, 1 tbsp
Garlic powder, 1 tbsp
Onion powder, 1 tbsp
Tips
Add too or take away from this recipe at will. I make chili when I need to clear out my fridge of veggies, so it's always a catch-all of beans, veggies and spices. Some good things to add: Chipotle adobo, yams, spinach, zuccini... get creative!
Directions
Saute meat, with salt and pepper and spices, then add to slowcooker
dice and saute veggies with salt, pepper, and spices, then add to slowcooker
add canned tomatoes, beans, creamed corn, to slowcooker. Add spices and salt and pepper to taste (my measurements are vague depending on how spicy you like your chili, I usually add more than I've listed) Cook on high for 2 hours. You can eat it after 2 hours on high, or continue to simmer on low for a while. The longer it cooks the better. Makes lots of leftovers. I like to add spinach when reheating for extra veggie goodness
Serving Size: makes about 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user APOAFPYB.
dice and saute veggies with salt, pepper, and spices, then add to slowcooker
add canned tomatoes, beans, creamed corn, to slowcooker. Add spices and salt and pepper to taste (my measurements are vague depending on how spicy you like your chili, I usually add more than I've listed) Cook on high for 2 hours. You can eat it after 2 hours on high, or continue to simmer on low for a while. The longer it cooks the better. Makes lots of leftovers. I like to add spinach when reheating for extra veggie goodness
Serving Size: makes about 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user APOAFPYB.