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Easy Mexican Chili

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Submitted by Susanne

YIELD

4 servings

PREP

10 min

COOK

8 hrs

READY

8 hrs

Ingredients

2 2
CANS CANS RED KIDNEY BEANS
drain, *
28 809.2
OUNCES ML/G TOMATOES, CANNED
cut up
1 237
CUP ML CELERY
chopped
1 237
CUP ML ONIONS
chopped
6 173.4
OUNCES ML/G TOMATO PASTE
½ 118
CUP ML GREEN BELL PEPPERS
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
drained, chopped
2 3E+1
TABLESPOONS ML SUGAR
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML MARJORAM
dried *
1 1
DASH DASH BLACK PEPPER *
1 453.6
POUND G GROUND BEEF

Directions

In skillet brown ground beef and drain.

In crockery cooker combine all ingredients.

Cover, cook on LOW heat for 8 to 10 hours.

Remove bay leaf and stir before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 480g (16.9 oz)
Amount per Serving
Calories 405 42% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1121mg 47%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 64g
Vitamin A 24% Vitamin C 91%
Calcium 14% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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