Chili

Name: Chili
Total time: 130 min
Yield: 8 servings
Ingredients: 37.25 g bell pepper; 425.24 g canned kidney beans; 0.25 tsps chili powder; 1.5 tsps ground cumin; 907.18 g lean ground beef; 240 g onion; 0.5 tsps oregano; 1 tsp black pepper; 1 can pinto beans; 1.3 kgs canned tomatoes; 340.19 g tomato paste; 236.59 ml water; 0.5 tsps cane sugar

A gluten-free and dairy-free chili recipe that serves 8, taking 2 hours and 10 minutes to make. This recipe covers 29% of your daily vitamins and minerals. Perfect for the Super Bowl, it's a budget-friendly option for fans of American food.

Ingredients

bell pepper

37.25 g

canned kidney beans

425.24 g

chili powder

0.25 tsps

ground cumin

1.5 tsps

lean ground beef

907.18 g

onion

240 g

oregano

0.5 tsps

black pepper

1 tsp

pinto beans

1 can

canned tomatoes

1.3 kgs

tomato paste

340.19 g

water

236.59 ml

cane sugar

0.5 tsps

Method

Brown the lean ground beef in a deep skillet. Cook over medium heat until cooked all the way through, and then drain.
In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil.
Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.

Nutrition:

460 kcal

Carbs

32 g

Fat

12 g

Protein

56 g

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