Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2000

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Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups chili and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.

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  • Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.

Nutrition Facts

246 calories; calories from fat 25%; fat 6.9g; saturated fat 2.2g; mono fat 2.9g; poly fat 1.2g; protein 13.2g; carbohydrates 37g; fiber 7.3g; cholesterol 10mg; iron 5.9mg; sodium 437mg; calcium 239mg.
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