In a Dutch oven or large soup kettle, saut? green pepper, onions and celery in oil until tender, about 5 minutes.
Add ground beef and cook until browned drain.
Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings.
Bring to a boil reduce heat.
Cover and simmer for 1-1/2 hours, stirring occasionally.
Add kidney beans. Simmer, uncovered, 10 minutes longer.
If Cooking for Two: Freeze in serving-size portions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (418g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 185 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 64.4mg||20 %|
|Sodium 728.6mg||25 %|
|Potassium 950.4mg||25 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 17.4g|
|Protein 22.4g||32 %|
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: 371
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