Mexican

Chili with Okra and Corn is for Dinner.

Chili with Okra and Corn takes 20 minutes to prepare.

Chili with Okra and Corn takes 30 minutes to cook.

Chili with Okra and Corn makes 17 servings.

The ingredients for Chili with Okra and Corn are:

1 pound of beef stew meat
1 tbsp. olive oil
1 (15.5 oz.) can of chili beans
2 ( 15.5 oz.) cans of red kidney beans, drained
1 (6 oz.) can of tomato paste
1 (14.5 oz.) can of tomatoes, okra, and corn
1 (14.5 oz.) can of diced tomatoes
1 (10 oz.) jar of mushrooms, drained
1 quart of tomato juice
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 tbsp. chili powder
4 beef bouillon cubes
1 tbsp. ground black pepper
1/4 tsp. seasoned salt
1 tbsp. soy sauce
2 tbsp. dried basil
1 cup granulated sugar

Here is how you make Chili with Okra and Corn:

In a large kettle, brown stew beef in olive oil. Add the soy sauce, onions and bell peppers and saute until vegetables begin to soften. Add the rest of the ingredients except sugar. Bring to boil. Lower heat and simmer until flavors mingle and broth thickens, about 30 minutes. Remove from heat and stir in sugar. Serve hot.Serving Size: Makes 17 one-cup servingsNumber of Servings: 17Recipe submitted by SparkPeople user CLICKTHIS1.

The nutritional information for Chili with Okra and Corn is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 210.6

• Total Fat: 3.3 g
• Cholesterol: 17.4 mg
• Sodium: 1,033.3 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 7.5 g
• Protein: 12.1 g

Chili with Okra and Corn is Mexican cuisine.