Great chili, quick cooking.
Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.
Yield: Makes 8 servings (serving size: 1 cup)
CALORIES 234(22% from fat); FAT 6g (sat 2.3g,mono 2.3g,poly 0.4g); PROTEIN 17g; CHOLESTEROL 21mg; CALCIUM 65mg; SODIUM 642mg; FIBER 6.8g; IRON 2.9mg; CARBOHYDRATE 30g
Southern Living, JANUARY 2006
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Serving Size: 1 recipe (1909g) | ||
Recipe Makes: 4 | ||
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Calories: 2053 | ||
Calories from Fat: 1040 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.6g | 154 % | |
Saturated Fat 39.4g | 197 % | |
Monounsaturated Fat 49.4g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 318.1mg | 98 % | |
Sodium 4922.5mg | 170 % | |
Potassium 4282.8mg | 113 % | |
Total Carbohydrate 161.2g | 47 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 137.2g | ||
Protein 105.3g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2053
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