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Italian Chili

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Submitted by jackson

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

60 min

Ingredients

½ 226.8
POUND G GROUND BEEF
1 1
EACH EACH ONIONS
medium, chopped
½ 118
½ 118
CUP ML CELERY
chopped
10 1E+1
MILLILITERS MILLILITERS GARLIC
minced *
1 1
EACH EACH TOMATOES
28 ounce can, crushed
1 1
EACH EACH RED KIDNEY BEANS
can, 15 ounces *
1 ½ 355
CUPS ML TOMATOE JUICE *
1 1
EACH EACH MUSHROOMS, CANNED
can, 8 ounces
1 1
EACH EACH TOMATO PASTE
can *
3 86.7
OUNCES ML/G PEPPERONI
and cut, in halves
1 ½ 7.5
TEASPOONS ML ITALIAN SEASONING *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SUGAR
¼ 1.3

Directions

Brown beef in large frying pan, drain.

Add onion, green pepper, celery and garlic.

Cook until pepper and celery are soft (about 5 minutes).

In 5 quart saucepan or crock pot combine remaining ingredients.

Mix well.

Stir in ground beef and vegetables.

Simmer 30 minutes or more (as much as two hours for full flavor).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 315 52% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 933mg 39%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 44g
Vitamin A 8% Vitamin C 37%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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