WVU Chili

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Prep Time: 20 minutes
Cooking Time: 45 minutes

Ingredients

  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 2 Tbsp. olive oil (or butter)
  • 1 lb. ground beef
  • 1 15 oz can diced carrots, rinsed
  • 1 14.5 oz can diced tomatoes with juices
  • 1 14.5 oz can crushed tomatoes
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 3 1/2 tbsp chili seasoning
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • Optional Toppings: Chopped green onions, shredded cheese, whole milk, Greek yogurt or sour cream

Instructions

  1. Bring a large pot to medium-high heat, add olive oil or butter, then add beef, and cook, stir, and crumble until fully cooked, about 6 minutes
  2. Add remaining ingredients, mix well, and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until veggies have softened.
  3. Makes 8 cups of chili. Serve with or without optional toppings.

Nutrition Facts

Nutrition Facts for WVU Chili

  • Number of Servings Per Container: 8
  • Serving Size: 1 cup
  • Calories: 360
  • Total Fat: 15g, 19%
    • Saturated Fat: 4.5g, 22%
    • Trans Fat: 0g
  • Cholesterol: 50mg, 17%
  • Sodium: 760 mg, 33%
  • Total Carbohydrate: 35g, 13%
    • Dietary Fiber: 11g, 38%
    • Total Sugars: 8g
      • Added Sugars: 0g
  • Protein: 25g, 50%
  • Vitamin D: 0.03mcg, 0%
  • Calcium: 120mg, 9%
  • Iron: 5mg, 28%
  • Potassium: 1000mg, 22%