Chili Grande

recipe
work time: 5 minutes cook time: 4 hours or 8 hours

Yield:

6 (1 1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 256
Caloriesfromfat 14 %
Fat 4 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 38.3 g
Fiber 9.4 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 722 mg
Calcium 0.0 mg

Ingredients

3/4 pound beef stew meat, cut into 1/2-inch pieces
1 tablespoon salt-free Mexican seasoning
2 (15 1/2-ounce) cans chili beans in zesty sauce, undrained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 (10-ounce) package frozen chopped green pepper (about 3 cups)
1 cup chopped frozen onion
Fat-free sour cream (optional)
Chopped fresh cilantro (optional)

Preparation

Place first 6 ingredients in a 4- or 5-quart electric slow cooker; stir well. Cover and cook on high setting 4 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

If desired, spoon chili into Tortilla Bowls, and top with sour cream and cilantro (bowls not included in analysis).

Note:

Cooking Light 5-Ingredient 15-Minute Cookbook,

Oxmoor House

January 1999
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