Directions:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months.
- To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired. Yield: 2 batches (5 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.99 Kcal (473 kJ) | ||
| Calories from fat | 42.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 33.64mg | 11% | |
| Sodium | 136.83mg | 6% | |
| Potassium | 204.27mg | 4% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 11.34g | 23% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.65 Kcal (434 kJ) | ||
| Calories from fat | 39.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 7% | |
|---|---|---|---|
| Cholesterol | 30.86mg | 11% | |
| Sodium | 125.52mg | 6% | |
| Potassium | 187.4mg | 4% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 10.41g | 23% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 22mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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