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Chili Con Carne Recipe

submitted by: Tina
If you break crackers on top of chili, count 6 saltines or 24 oyster crackers as one starch exchange.
  • 1 pound 85% lean ground beef
  • 1 cup chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 1 16-ounce can tomatoes, cut up, with liquid
  • 1 1/4 teaspoons salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder (more if desired)
  • 1 16-ounce can kidney beans, with liquid
  • 1 cup water

    • Sauté beef in a medium sized nonstick pot until no pink remains. Drain meat in a colander to remove fat, return meat to pot. Add onion, celery, and green pepper, mix well. Cover and cook over medium heat 2-3 minutes. Add all remaining ingredients, mix well. Bring to a boil, cover, reduce heat to low, and simmer gently 25 minutes, stirring occasionally.

    6 servings (makes 6 cups)
    1 serving = 1 cup

    Cal = 250
    CHO(g) = 19
    PRO.(g) = 19
    Total Fat(g) = 11
    Sat. Fat(g) = 4
    CHOL.(mg) = 45
    Fiber(g) = 6.5
    Sodium(mg) = 915