Chili Grande

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

Yield: 6 (1 1/2-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 14%
  • Fat: 4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.9g
  • Carbohydrate: 38.3g
  • Fiber: 9.4g
  • Cholesterol: 32mg
  • Iron: 0.0mg
  • Sodium: 722mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. If desired, spoon chili into Tortilla Bowls, and top with sour cream and cilantro (bowls not included in analysis).
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