Directions:
- In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.74 Kcal (882 kJ) | ||
| Calories from fat | 111.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 50.82mg | 17% | |
| Sodium | 308.55mg | 13% | |
| Potassium | 500.87mg | 11% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 18.13g | 36% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 129.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 147.34 Kcal (617 kJ) | ||
| Calories from fat | 77.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 19% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 17% | |
| Sodium | 215.72mg | 13% | |
| Potassium | 350.18mg | 11% | |
| Total Carbs | 6.46g | 3% | |
| Sugars | 1.68g | 10% | |
| Dietary Fiber | 2.75g | 16% | |
| Protein | 12.68g | 36% | |
| Vitamin C | 14.6mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 21% | |
| Calcium | 90.3mg | 13% | |
* 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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