Kickin' Hot Chili

Kickin' Hot Chili

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From: Diabetic Living Magazine

If you like your chili seriously hot, this recipe is for you. For an even bigger kick, use the whole teaspoon of cayenne pepper.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds lean ground beef
  • 2 large onions, chopped
  • ½ cup chopped green or red bell pepper
  • 1 tablespoon bottled minced garlic
  • 3½ cups water
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can great Northern beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chile peppers, undrained
  • 1 (12 ounce) can tomato paste
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • ½ to 1 teaspoon cayenne pepper
  • ½ teaspoon ground cumin

Preparation

  • Prep

  • Ready In

  1. In a 5- to 6-quart Dutch oven, cook ground beef, onions, bell pepper and garlic until the meat is browned and onion is tender. Drain off fat.
  2. Stir in the water, beans, undrained tomatoes and chiles , tomato paste, mustard, salt, chili powder, black pepper, cayenne and cumin. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 253 calories; 9 g fat(3 g sat); 7 g fiber; 25 g carbohydrates; 22 g protein; 14 mcg folate; 54 mg cholesterol; 8 g sugars; 1,009 IU vitamin A; 27 mg vitamin C; 80 mg calcium; 4 mg iron; 320 mg sodium; 622 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Iron (22% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:

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