from the Whole30 Cookbook
Heat a large pot or high-walled skillet over medium-high heat (without cooking fat). Add the ground meat and cook until meat is fully browned, 7-10 minutes. Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover at in the pot.
Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot. Reduce the hat to medium low and cook until the onions are translucent, 4-5 minutes.
Add the bell peppers, tomatoes, and broth and return the meat to the pot. Turn the head up to high. When the cili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour.
To make in slow cooker: follow directions as above, up to the point where your onions are translucent. At that point, transfer the contents from the pot to your slow cooker. Add the bell peppers, tomatoes, and broth and set to low heat, cooking for 6-8 hours.
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Serving Size: 1 Serving (1447g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 221 | ||
Calories from Fat: 26 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 831.6mg | 29 % | |
Potassium 1790.2mg | 47 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 31.2g | ||
Protein 10.9g | 16 % | |
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: 221
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