be_ixf;ym_202109 d_26; ct_50

Chili

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 225

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 4 g
Total fat 11 g
Sodium 260 mg
Cholesterol 39 mg
Dietary fiber 8 g
Protein 18 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Jalapenos give this chili some kick. Be sure to wear rubber or plastic gloves when handling them because the oils can burn your eyes and skin.

Ingredients

(Serves 8)
  • 1 pound extra-lean ground beef
  • 1/2 cup chopped onion
  • 2 large tomatoes (or 2 cups canned, unsalted tomatoes)
  • 4 cups canned unsalted kidney beans, rinsed and drained
  • 1 cup chopped celery
  • 1 1/2 tablespoons chili powder or to taste
  • Water, as desired
  • 2 tablespoons cornmeal
  • Jalapeno peppers, seeded and chopped, as desired*
    (*not included in analysis)

Directions

In a soup pot, add the ground beef and onion. Over medium heat saute until the meat is browned and the onion is translucent. Drain well.

Add the tomatoes, kidney beans, celery and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring frequently. Uncover and add water to desired consistency. Stir in cornmeal. Cook at least 10 minutes more to allow the flavors to blend.

Ladle into warmed bowls and garnish with jalapeno peppers, if desired. Serve immediately.

Last Updated: November 6th, 2015