Kevin & Linda Nealon's Delicious & Simple Chili
Yield
8 servingsPrep
10 minCook
70 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
diced |
|
| ½ | each |
green bell peppers
chopped |
|
| 3 | cans |
tomatoes
crushed, 28 ounces each |
*
|
| 2 | cans |
red kidney beans
dark, drained, 40 ounces each, drained |
*
|
| 3 | tablespoons |
chili powder
to taste |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 3 | cans |
tomatoes
crushed, 28 ounces each |
*
|
| 2 | cans |
red kidney beans
dark, drained, 40 ounces each, drained |
*
|
| 45 | ml |
chili powder
to taste |
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
optional |
|
Directions
Heat the oilve oil in a very large frying pan or Dutch oven over medium heat.
Sauté the onions and pepper until tender, about 5 to 7 minutes.
Add the remaining ingredients and bring the mixture to a boil.
Lower the heat and simmer, covered, for 1 hour.
