Directions:
- In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
- Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and browning sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.56 Kcal (785 kJ) | ||
| Calories from fat | 103.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Cholesterol | 52.74mg | 18% | |
| Sodium | 304.76mg | 13% | |
| Potassium | 392.2mg | 8% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 17.2g | 34% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.6mg | 14% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.92 Kcal (502 kJ) | ||
| Calories from fat | 66.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 18% | |
|---|---|---|---|
| Cholesterol | 33.72mg | 18% | |
| Sodium | 194.85mg | 13% | |
| Potassium | 250.75mg | 8% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 0.93g | 6% | |
| Dietary Fiber | 1.11g | 7% | |
| Protein | 11g | 34% | |
| Vitamin C | 4.9mg | 13% | |
| Iron | 1.6mg | 14% | |
| Calcium | 24.2mg | 4% | |
* 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.
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