This makes a rather mild chili, but you can easily add more chili powder or some red pepper flakes to spice it up if that's the way you like your chili.
Heat large heavy saucepan or Dutch oven to medium high. Brown the meat until done. Set meat aside. In the skillet, add the oil and bring to medium heat. Add the onion, corn, bell pepper, and garlic, and cook until vegetables are tender, about 5-6 minutes. Return meat to pan. Add remaining ingredients. Bring chili to a boil; then reduce heat, and simmer for 30-45 minutes or until thickened, stirring occasionally. Taste to adjust seasonings.
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Serving Size: 1 Recipe (543g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 150 | ||
Calories from Fat: 129 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.4mg | 1 % | |
Potassium 264.5mg | 7 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 3.4g | ||
Protein 1.4g | 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: 150
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