Directions:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
- Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
- To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.8 Kcal (816 kJ) | ||
| Calories from fat | 101.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 58.96mg | 20% | |
| Sodium | 494.66mg | 21% | |
| Potassium | 296.88mg | 6% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 18.15g | 36% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 1.3mg | 7% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 164.66 Kcal (689 kJ) | ||
| Calories from fat | 85.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 17% | |
|---|---|---|---|
| Cholesterol | 49.83mg | 20% | |
| Sodium | 418.12mg | 21% | |
| Potassium | 250.94mg | 6% | |
| Total Carbs | 4.31g | 2% | |
| Sugars | 0.85g | 4% | |
| Dietary Fiber | 1.17g | 6% | |
| Protein | 15.34g | 36% | |
| Vitamin C | 8.9mg | 18% | |
| Iron | 1.1mg | 7% | |
| Calcium | 23.6mg | 3% | |
* 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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