Saute crumbles, onion, celery, green pepper and garlic in olive oil in a large dutch oven or soup pot til celery is beginning to soften.
Add chili beans, tomato sauce, diced tomatoes and chili seasoning and simmer for 15 minutes. Stir in creamed corn and simmer for another 15 minutes.
Chili is best served at least 24 hours later so plan on chilling over night after its cooked.
The level of spice comes from the chili beans and spice package. It's a can't go wrong recipe that will fill a lot of hungry tummy's quickly. Even better with corn bread.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 12 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 15.6mg||1 %|
|Potassium 274.6mg||7 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 4.7g|
|Protein 1.2g||2 %|
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: 38
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