Gluten free chilli

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 5.4 g
  • Cholesterol: 28.3 mg
  • Sodium: 711.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 19.0 g

View full nutritional breakdown of Gluten free chilli calories by ingredient


Introduction

This recipe I changed from Mccormick's site because I like my chilli chunky and a little bit sweet. I wanted to have more than 4 servings to freeze half . It is the best tasting with bread and butter and a little bit of fruit on side. Enjoy! This recipe I changed from Mccormick's site because I like my chilli chunky and a little bit sweet. I wanted to have more than 4 servings to freeze half . It is the best tasting with bread and butter and a little bit of fruit on side. Enjoy!
Number of Servings: 12

Ingredients

    16 oz Beef, 90% Lean Ground Beef from Sirloin
    5 serving Tomatoe Paste, Contintina 6 oz can 5 serv per can(serv 2 tbps) (by KITKAT734)
    3.5 serving 1 Can Hanover Dark Red Kidney Beans (by EMJSEA)
    1.75 cup Stewed Tomatoes - Hunt's All Natural (by OMALLEYC)
    1 tbsp Cumin Powder - Spices (by KETOBELLE)
    3 tsp mild chilli powder (by YEAHBUTNOBUTT)
    6 tsp Old El Paso Fajita Seasoning Mix
    6 tsp Sucralose (like Splenda)
    1 cup, chopped Onions, raw
    1 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
    1 oz Parmesan Cheese, hard
    2 serving Sargento Sharp Cheedar Cheese Slice (1 slice) (by EVESRUN)

Tips

Chopped vegs first and have all ingred. ready so you can make this within an hour .


Directions

cook meat, spices , pepper and onion in the pan. When beef is almost no pink add the tomatoes, paste and cook for 10 mins until boiling than lower for 10 more minutes with lid on. After it cools add the cheeses and stir . Divide into containers and freeze half for quick meals during the week.

Serving Size: 12 half cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LAURIE545.