Spicy Hearty Chili Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 cup chopped onion
- 10 garlic cloves, minced
- 2 cups chopped green peppers
- 1-1/2 cups chopped sweet red peppers
- 1-1/2 cups chopped celery
- 3 jalapeno peppers, seeded and chopped
- 3 cans (14-1/2 ounces each) petite diced tomatoes, undrained
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (28 ounces) tomato sauce
- 1 can (12 ounces) tomato paste
- 1 cup water
- 1/2 cup light beer or nonalcoholic beer
- 3 tablespoons chili powder
- 1 teaspoon crushed red pepper flakes
Instructions
- In a large saucepan or Dutch oven coated with cooking spray, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for 8 minutes or until vegetables are crisp-tender.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
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