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Chili Con Carne

submitted by Sara on February 11, 2019
contains caffeinecontains corn proteincontains animal productscontains dairy productscontains lactosecontains meat

Ingredients
for
servings
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For the chili
 1 tbsp Olive Oil
½ cup Onions, white or yellow, raw, chopped
22.93 oz Beef, ground or minced, 20% fat
contains animal productscontains meat
 2  (ea. 0.11 oz) Garlic, raw
3 tbsp Chili Pepper, Chile, Pepperoni, red, raw
2 tsp Salt, Kosher salt, table salt
1 tsp Pepper, black, ground
1 tsp Paprika, ground, mild (spice)
½ tsp Paprika, ground, hot (spice)
1 tsp Cumin seeds, ground
1 tsp Coriander seeds
0.74 oz Baking Chocolate, unsweetened, 100% cacao solids
contains caffeine
 1⅔ cups Tomatoes, red, canned, in tomato juice, no salt added
1⅞ cups 1 tbsp Kidney beans, canned, drained
1⅔ cups 1 tbsp Peas, canned, drained solids
1¾ cups Sweet Corn, canned, drained
contains corn protein
 1  (ea. 4.20 oz) Bell pepper, sweet, red
1  (ea. 4.20 oz) Bell pepper, sweet, yellow
For serving
 ½ cup Cilantro, Coriander Leaves, raw
⅝ cup Sour Cream, light, 10% fat
contains animal productscontains dairy productscontains lactose
 94.69 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    9.50 oz (calculated)
    Notes: 1 cup of chili, about 240 g
  1. In a large pot over medium heat, saute the chopped onion in the oil, about 3 minutes.
  2. Add the beef and brown it, about 10 minutes.
  3. Add the minced garlic, sliced chilis and spices.
  4. Stir well, then add the chocolate and tomatoes and put a lid on the pot.
  5. Bring to a simmer, reduce the heat to medium low and let cook 20 minutes.
  6. Add the vegetables, stir and cook for another 20 minutes or until the bell peppers have the desired consistency.
  7. Season to taste.
  8. Serve topped with some fresh cilantro and 1 tablespoon of sour cream.
  9. Enjoy by itself or with a side of bread or rice.

  10. Meal prep tip

  11. Chili is great for preparing ahead of time, as it tastes even better reheated.
  12. You can keep the chili in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the chili overnight in the fridge. Then reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    331 kcal
  • % of calories by macros
    Fat50.5 %167 kcal18.3 g
    Net Carbs23.3 %77 kcal19 g
    Dietary Fiber3.3 %11 kcal5.4 g
    Protein23.0 %76 kcal18.7 g
  • Approx. WW SmartPoints™
    7.1
  • Cholesterol 51.5 mg
  • Sodium 766.7 mg
  • Fat 18.3 g
    • Saturated Fat 6.9 g
    • Trans Fat 0.8 g
  • Carbohydrates 24.4 g
    • Dietary Fiber 5.4 g
    • Total Sugars 5.7 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 18.7 g
  • Calcium 88.4 mg
  • Iron 3.1 mg
  • Magnesium 47.7 mg
  • Potassium 574.3 mg
  • Zinc 3.6 mg
  • Vitamin A (Retinol Equivalents) 61.6 mcg
  • Vitamin B12 1.5 mcg
  • Vitamin C 50.5 mg
  • Folate 52.2 mcg
    • Folic Acid 1.7 mcg