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Sunday-Night Chili

Sunday-Night Chili
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, garlic, and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Add the beef, increase heat to medium-high, and cook, breaking up the beef with a spoon, until no longer pink, 8 to 10 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
  3. Add the tomatoes (with their juices), beans, ½ cup water, 1 teaspoon salt, and ½ teaspoon black pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Serve with the avocado, onion, and sour cream.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 294
  • Fat 11g
  • Sat Fat 3g
  • Cholesterol 51mg
  • Sodium 918mg
  • Protein 23g
  • Carbohydrate 22g
  • Sugar 8g
  • Fiber 7g
  • Iron 5mg
  • Calcium 66mg
What does this mean? See Nutrition 101 .

Quick Tip

Pots and pans
The chili can be frozen for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

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