Mexican

Cindy's Chili is for Dinner.

Cindy's Chili takes 30 minutes to prepare.

Cindy's Chili takes 120 minutes to cook.

Cindy's Chili makes 5 servings.

The ingredients for Cindy's Chili are:

12 oz. lean ground beef (to save fat use ground chicken or turkey, or a 50/50 mix of turkey and beef)
1 can Happy harvest red kidney beans (rinse under cold water, drain)
1 can Happy harvest chili beans
1.5 - 6 oz. can HH tomato paste
1-2 tbs. chili powder
1 tbs. ground cumin
1/4 tsp. pepper
2 tbs. brown sugar
2 c. stewed tomatoes (I use home canned stewed tomatoes to control sodium)
8 oz. V8 juice, low sodium
1 c. diced onion
1/2 c. diced green pepper
2 cloves garlic, minced
1/2 tsp dried basil

Here is how you make Cindy's Chili:

cook ground beef, onion, pepper and garlic till meat is brown and vegetables are tender. Drain fat. Stir in undrained tomatoes, rinsed kidney beans, mexican chili beans (don't rinse), tomato paste, v-8 juice, chili powder, cumin, basil, brown sugar and pepper. Bring to boiling, reduce heat. Cover and simmer for 20 minutes. Stirring once or twice. Makes about 6 cups. 1 1/4 c. per serving.Croc pot directions.Cook meat, vegetables as per above. Drain fat. In a 3 1/2 to 4 quart croc pot, combine meat mixture, tomatoes, tomato paste, beans, tomato juice, and seasonings. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.Number of Servings: 5Recipe submitted by SparkPeople user FEDUPWITHFAT2.

The nutritional information for Cindy's Chili is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 372.2

• Total Fat: 5.7 g
• Cholesterol: 39.0 mg
• Sodium: 838.7 mg
• Total Carbs: 55.2 g
• Dietary Fiber: 14.2 g
• Protein: 27.1 g

Cindy's Chili is Mexican cuisine.