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Suggest a better descriptionSource: BodyBoss
Heat a tablespoon of nut oil in your skillet and saute the onion, carrot and celery until softened. Approximately 3 minutes. Toss in cumin, paprika and ground beef and cook until ground beef has browned, approximately 5 minutes. Add bell pepper, beans, tomato paste, and puree, then pour in 2 cups of water and simmer on low/medium for half an hour, until thick. Season with salt and pepper and add in the cherry tomatoes. Just before serving, gently fold in the cilantro and spinach. Divide into bowls, sprinkle on some chopped chili and avocado, and a big squeeze of lime juice. This tasty chili is great alone or on top of brown rice, quinoa, or steamed veggies.
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Serving Size: 1 Serving (1250g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 841 | ||
Calories from Fat: 335 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 1045.1mg | 36 % | |
Potassium 3417.3mg | 90 % | |
Total Carbohydrate 88.1g | 26 % | |
Dietary Fiber 31.5g | 126 % | |
Sugars, other 56.6g | ||
Protein 48.7g | 70 % | |
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: 841
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