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Summer Chili

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 190
Fat 7g
Sodium 130mg
Total carbohydrate 16g
Fiber 4g
Protein  17g
¾ lb. lean ground beef or turkey
1 cup onion, chopped
1 cup carrots, diced
¾ cup green bell pepper, chopped
2 garlic cloves, minced (or ½ tsp. garlic powder)
3½ cups fresh tomatoes, chopped
1 can (15 ounces) kidney beans, drained and rinsed
2 cups water
1½ Tbsp. chili powder
¾ tsp. dried oregano
2 cups yellow squash or zucchini, diced
  1. Cook beef or turkey in large pot over medium heat until meat is no longer pink and drain.
  2. Add onions, carrots, green bell pepper, and garlic.
  3. Cover and cook over low heat until onion is softened, about 8 minutes.
  4. Stir in tomatoes, beans, water, chili powder, and oregano.
  5. Cook uncovered until chili comes to a simmer.
  6. Reduce heat and simmer, uncovered, 20 minutes.
  7. Add squash and simmer, about 10 minutes longer.

 Nutrition Facts calculated using lean ground beef and zucchini.

Keywords: carrots , chili, green bell pepper , ground, meat, onions , soup, squash, vegetables

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