Mom's Chili

Mom's Chili

1 Review
From: EatingWell Magazine, January/February 2016

This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon canola oil
  • 3 cups finely chopped onions
  • 2 cups finely chopped green bell peppers
  • 1 clove garlic, minced
  • 2 pounds lean ground beef (90% or leaner)
  • 1 cup water
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 6-ounce can tomato paste
  • 2 bay leaves
  • ¼ cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red-wine vinegar
  • ¾ teaspoon salt
  • Ground pepper to taste
  • Pinch of cayenne pepper
  • 1 15-ounce can kidney beans, rinsed

Preparation

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  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
  2. Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
  • Make Ahead Tip: Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 303 calories; 12 g fat(4 g sat); 8 g fiber; 23 g carbohydrates; 27 g protein; 54 mcg folate; 72 mg cholesterol; 7 g sugars; 0 g added sugars; 1,897 IU vitamin A; 46 mg vitamin C; 81 mg calcium; 5 mg iron; 674 mg sodium; 940 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (38% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2½ vegetable, 3 lean meat, ½ fat

Reviews 1

November 06, 2016
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By: EatingWell2016
So good! Could be spicier though.
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