Directions:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.34 Kcal (592 kJ) | ||
| Calories from fat | 30.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 5% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 12% | |
| Sodium | 224.15mg | 9% | |
| Potassium | 443.8mg | 9% | |
| Total Carbs | 13.67g | 5% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 14.25g | 29% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 14.4mg | 80% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 90.77 Kcal (380 kJ) | ||
| Calories from fat | 19.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 5% | |
|---|---|---|---|
| Cholesterol | 22.57mg | 12% | |
| Sodium | 143.96mg | 9% | |
| Potassium | 285.02mg | 9% | |
| Total Carbs | 8.78g | 5% | |
| Sugars | 2.35g | 15% | |
| Dietary Fiber | 1.85g | 11% | |
| Protein | 9.15g | 29% | |
| Vitamin C | 21.8mg | 57% | |
| Vitamin A | 0.5mg | 28% | |
| Iron | 9.3mg | 80% | |
| Calcium | 20.4mg | 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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