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Meatball Chili Stew

 
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13

Meatball Chili Stew recipe

Yield

12

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

1 cup picante sauce
*
1 pound ground beef
½ cup tortilla chips
crushed
*
1 each eggs
beaten
¼ teaspoon garlic powder
*
1 teaspoon vegetable oil
2 Teaspoons chili powder
*
28 ounces tomatoes, canned, whole, peeled
*
1 can red kidney beans
drained, or white beans
*
1 x cilantro
fresh, chopped
*

Directions

Mix ½ of the Picante Sauce, beef, chips, egg and garlic powder thoroughly and shape firmly into 24 (1 inch) meatballs.

In a Dutch oven over medium high heat, heat the oil.

Cook meatballs in 2 batches until evenly browned.

Set meatballs aside. Pour off fat.

Add remaining picante sauce, chili powder, tomatoes and beans.

Heat to a boil.

Return meatballs to the pan.

Cover and cook over low heat for 10 minutes or until meatballs are done.

Top with cilantro and additional crushed tortilla chips.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 35852% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 299mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 64g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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