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    You are in: Home / Recipes / Chunky Chili Recipe
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    Chunky Chili

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mindi Bunch's Note:

    This is another great recipe I found in the New Dieter's Cookbook from Better Homes & Gardens. We had this for supper last night and enjoyed it very much. I substituted lean ground beef for the steak and it tasted wonderful. We like to garnish this with a dallop of light sour cream and some pico de gallo. If you like a little kick, you might try some Tobasco sauce like I do.

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    Ingredients:

    Yield:

    Bowls

    Units: US | Metric

    Directions:

    1. 1
      Thinly slice meat across the grain into bite-sized strips.
    2. 2
      In large non-stick skillet, brown meat with onion and garlic.
    3. 3
      Stir in kidney beans, tomatoes, water, chilis, basil, chili powder, bouillon, cumin, and black pepper. Bring to boiling. Reduce heat. Simmer, covered, about 30 minutes or until meat is tender.
    4. 4
      Serve garnished with shredded cheese and crushed tortilla chips.

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    Ratings & Reviews:

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    Nutritional Facts for Chunky Chili

    Serving Size: 1 (1647 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 292.6
     
    Calories from Fat 89
    30%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.7 g
    18%
    Cholesterol 53.7 mg
    17%
    Sodium 755.8 mg
    31%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 6.7 g
    27%
    Protein 27.2 g
    54%

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