Corn Chili

  • U Serves 4 People
  • P Prep: 01:15
  • P Cook: 01:30
Corn Chili

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)

Amount Per Serving

Calories 565

Calories from Fat 240

% Daily Values*

Total Fat 26.64

40.98%

Saturated Fat 8.13

40.65%

Polyunsaturated Fat 4.86

Monounsaturated Fat 10.60

Cholesterol 78.00

26.00%

Sodium 1196.88

49.87%

Potassium 1079.25

Total Carbohydrate 47.78

15.93%

Dietary Fiber 10.55

42.20%

Sugars 4.47

Protein 36.04

Vitamin A 13.50%

Vitamin C 49.00%

Calcium 10.75%

Iron 38.50%

* Nutritional Values are estimated and may vary

³ Description

Easy, delicious and healthy chili.

² Ingredients

  •  1 oz, boneless, cooked Beef Stew Meat
  •  1 16 oz can, drained, yields Cooked Pinto, Calico or Red Beans
  •  1 oz, canned, yields Cooked Yellow Corn (Canned)
  •  1 tsp, ground Oregano
  •  1 cube Beef Broth or Bouillon Soup (Dry Powder)
  •  1 clove Garlic
  •  1 large Onions
  •  1 oz Crushed Tomatoes (Canned)
  •  1 cup Green Chili Peppers (Canned)
  •  1/2 cup (8 fl oz) Water
  •  1 cup Pinto Beans (Mature Seeds, Canned)
   

q Directions

Trim separable fat from stew meat, then cut into 3/4 -inch pieces.

In 3-quart saucepan stir together meat, hominy or corn, undrained tomatoes, onion, chili peppers, water, oregano, bouillon granules, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 hour or till meat is tender. To serve, ladle mixture into individual bowls and top with hot kidney or pinto beans.

Makes 4 servings.

Recipe Provided by www.alphapersonaltraining.net

 

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