Heat oil in heavy large pot over medium-high heat.
Add onions and carrots, sauté until brown, about 6 minutes.
Add peppers and garlic, sauté 1 minute.
Add beef, sauté until brown, breaking it up as it cooks, about 6 minutes.
Add chili powder, cumin, garlic powder and paprika, then mix in tomatoes with juices, beans, and stock, bring to boil.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes.
Ladle chili into bowls. Serve with garnishes.
Serving Size 1 cup
Servings 12
- Amount Per Serving
- Calories 210Calories from Fat 2
- % Daily Value *
- Total Fat .3g1%
- Saturated Fat 46.9g235%
- Trans Fat 665g
- Cholesterol 550mg184%
- Sodium 665mg28%
- Potassium 550mg16%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 6.7g27%
- Sugars 5g
- Protein 21.2g43%
- Calcium 6%
- Iron 19%
- Vitamin D 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in heavy large pot over medium-high heat.
Add onions and carrots, sauté until brown, about 6 minutes.
Add peppers and garlic, sauté 1 minute.
Add beef, sauté until brown, breaking it up as it cooks, about 6 minutes.
Add chili powder, cumin, garlic powder and paprika, then mix in tomatoes with juices, beans, and stock, bring to boil.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes.
Ladle chili into bowls. Serve with garnishes.