Ripped Chili
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 8 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Ground Beef
14.12 oz
Kidney Beans
28.24 oz
diced tomatoes
5.30 oz
onion
0.35 oz
garlic
0.71 oz
chili powder
0.35 oz
cumin
0.35 oz
salt
0.18 oz
black pepper
0.53 oz
olive oil
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
Step 2
Add ground beef to the pot and cook until browned. Drain excess fat.
Step 3
Add diced tomatoes, kidney beans, chili powder, cumin, salt, and black pepper to the pot. Stir well.
Step 4
Simmer the chili over low heat for 45 minutes, stirring occasionally.
Step 5
Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and chopped green onions.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.3528 g | 0% |
| Saturated Fat | 0.2646 g | 0.24% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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