Get Cooking: Chili!

by Leighann on January 22, 2010

Chili Ingredients

Chili Ingredients

Simmering

Simmering

Bon apetit!

Bon appetit!

This is adapted from a Cooking Light recipe for Nonstop, No-Chop Chili, which uses ground beef and does not contain black beans. It is so easy to make because you literally open cans and jars and throw them in a pot. You can have it on the table in 30 minutes.

We like to shred a block of Monterey Jack cheese to top it off. And of course we serve it with chili crackers.

The soup freezes well and it’s great in the lunchbox the next day. Makes 6 very generous servings.

Ingredients

Directions

  1. Throw everything in a pot.
  2. Bring to a boil.
  3. Reduce heat and simmer 25 minutes.

Cook’s Notes

The store was out of medium chili beans when I shopped that day.

The oregano and sugar are not pictured.

Details for Carb Counting

The total weight for the pot of soup was 2,300 grams.

The total carbs for the entire recipe is 273.5 grams carbs.

If you divide that by six equal (huge) servings, each serving is 45.5 grams carbs.

A serving weighing 100 grams has 12 grams carbs.

A half cup of this chili weighs about 130 grams and has 15.6 grams of carbs.

Chili Carb Count

Chili Carb Count

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{ 4 comments… read them below or add one }

1 Cherise January 22, 2010 at 6:48 am

It’s 4:45 am in Cali. I want Chili

Reply

2 Tracy Shannon January 22, 2010 at 7:14 am

yummy!!! we are all sick in the house and chili sounds good now!

Reply

3 Renata Porter January 22, 2010 at 2:40 pm

Chilli is a staple for us when it’s cold. (we are in the middle of summer here). I was wondering, do you take the fiber out of your carb counts?

Reply

4 Wendy January 22, 2010 at 8:59 pm

I love NON CHOP!!!!!!!!!!

Thanks for speaking my language 🙂

Reply

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