Cincinnati Chili II Recipe

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Cincinnati Chili II
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Ingredients:

Directions:

  1. In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.
  2. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
  3. Serve with sprinkled cheese on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.64 Kcal (999 kJ)
Calories from fat 130.6 Kcal
% Daily Value*
Total Fat 14.51g 22%
Cholesterol 62.39mg 21%
Sodium 220.68mg 9%
Potassium 518.56mg 11%
Total Carbs 8.16g 3%
Sugars 3.37g 13%
Dietary Fiber 2.68g 11%
Protein 19.73g 39%
Vitamin C 40.9mg 68%
Vitamin A 1mg 33%
Iron 19mg 106%
Calcium 78.9mg 8%
Amount Per 100 g
Calories 128.44 Kcal (538 kJ)
Calories from fat 70.29 Kcal
% Daily Value*
Total Fat 7.81g 22%
Cholesterol 33.58mg 21%
Sodium 118.78mg 9%
Potassium 279.11mg 11%
Total Carbs 4.39g 3%
Sugars 1.82g 13%
Dietary Fiber 1.44g 11%
Protein 10.62g 39%
Vitamin C 22mg 68%
Vitamin A 0.5mg 33%
Iron 10.2mg 106%
Calcium 42.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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