Texans are known for their beanless chili, which makes for a perfect Paleo meal. Freeze leftover chili in individual batches for quick lunches and dinners.
1. Crumble the beef into a large saucepan and place it over medium heat. Cook it for 5 minutes, stirring frequently.
2. Add the onion, garlic, cayenne, and cumin. Continue cooking for 5 minutes, stirring frequently.
3. Stir in the tomatoes with juices and peppers. Bring the mixture to a simmer, and cook, uncovered, for 20 to 25 minutes or until the peppers are tender.
4. Ladle the chili into four shallow bowls, and top with the cilantro and avocado.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 157 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 83.8mg | 3 % | |
Potassium 454.3mg | 12 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.4g | ||
Protein 21.8g | 31 % | |
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: 257
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