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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.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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.
- 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: 1½
