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Beef Chili

posted Feb 23, 2016, 6:27 AM by Julia Quam
Beef Chili 

Good Source of Calcium, Iron, and Vitamins A & C

May Contain Soy

Yield: Approximately 6 servings (~1 cup each)

Ingredients
1 1/2 lbs (24 oz) ground beef
1 (15 oz) can kidney beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
1/2 cup tomato paste
2 1/2 large onions, minced
2 large stalks celery, diced 
1 medium green bell pepper, chopped 
6 cloves garlic, chopped
1 Tbsp paprika
1 Tbsp chili powder 
1 Tbsp cumin
1 Tbsp coriander 
1 Tbsp oregano
1 tsp crushed red pepper flakes
1 tsp cayenne pepper
1 bay leaf
3/4 tsp salt
1 1/2 tsp black pepper

Directions
1. Cook ground beef in a large skillet and then transfer to a soup pot. Without draining skillet, add onion, garlic, celery, and bell pepper and sauté until soft and translucent, adding a small amount of oil if vegetables begin to stick. 
2. Transfer cooked vegetables into soup pot with beef.
3. Add all other ingredients to soup pot. Stir gently to combine. Bring to a boil, then simmer until heated through.

Nutrition Facts (per serving)
330 calories, 14 g fat, 5 g saturated fat, 65 mg cholesterol, 870 mg sodium, 25 g carbohydrate, 7 g dietary fiber, 5 g sugar, 27 g protein, 45% DV of Vitamin A, 50% DV of Vitamin C, 15% DV of Calcium, 35% DV of Iron
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