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Sweet Pepper Chili Con Carne Recipe
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Sweet green pepper||1⁄2 Cup (8 tbs), chopped|
|Canned kidney beans||19 Ounce, drained (1 Can, 540 Milliliter)|
|Canned tomatoes||19 Ounce, drained and chopped (1 Can, 540 Milliliter)|
|Tomato sauce||14 Ounce (1 Can, 398 Milliliter)|
|Chili powder||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Cumin||1⁄4 Teaspoon, ground|
|Ground cumin||1⁄4 Teaspoon|
Calories 239 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 953 mg39.7%
Total Carbohydrates 54 g17.9%
Dietary Fiber 13 g52%
Sugars 18.9 g
Protein 12 g23.9%
Vitamin A 65.6% Vitamin C 99%
Calcium 18.2% Iron 26.4%
*Based on a 2000 Calorie diet
1. In 12-cup or 3 liters casserole, combine beef, garlic, onion, celery and green pepper mixing well to crumble beef and microwave at High for 5 minutes or until meat is no longer pink, stirring once.
2. Stir in kidney beans, tomatoes, tomato sauce, chili powder, sugar, salt, oregano and cumin, cover with waxed paper and microwave at High for 5 minutes.
3. Stir well and microwave at Medium-High (70%) for about 20 minutes until desired thickness is attained, stirring occasionally.
4. Serve hot with garnish as desired.