Chili with Beans and Meat

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 325.7
  • Total Fat: 15.1 g
  • Cholesterol: 58.7 mg
  • Sodium: 874.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 21.8 g

View full nutritional breakdown of Chili with Beans and Meat calories by ingredient


Introduction

Low fat tangy recipe adaptation of my Mother's chili. Lower the salt content by using water instead of beef broth and fresh tomatoes and chili peppers instead of canned tomatoes with chilis. Low fat tangy recipe adaptation of my Mother's chili. Lower the salt content by using water instead of beef broth and fresh tomatoes and chili peppers instead of canned tomatoes with chilis.
Number of Servings: 8

Ingredients

    1 1/2 pounds ground chuck
    1 cup chopped onion
    1/2 cup chopped green pepper
    2 cans diced tomatoes with hot peppers
    1 can chili hot beans
    2 cups low sodium V-8 juice
    1 cup low sodium beef broth
    black pepper
    chili powder

Directions

1. In a heavy soup pot, brown the ground chuck with onions and green pepper, adding black pepper and chili powder to taste. Drain the meat well on paper towels, and clean out the pot to remove fat.
2. Put the meat back in the pot, add canned tomatoes, chili hot beans, 1/2 the v-8, and 1/2 the beef broth. Bring to a light boil over medium-high heat.
3. Reduce heat and add the rest of the V-8 and beef broth. Bring to simmer and cook for about 10 minutes.
4. Serve in bowls.
5. Makes about 8 servings.
Note: "Hotness" can easily be adjusted by adjusting chili powder and pepper.
Note: If chili is too runny, simmer longer. If chili is too thick, add extra V-8.
Note: People who are not lactose sensitive can top the chili with shredded cheddar and sour cream.



Number of Servings: 8

Recipe submitted by SparkPeople user MACULBERTSON.