Cowboy Chili

Amy Brooks, Memphis, TN

Serves 6

  • 1 56-oz can of tomato sauce
  • 1 package Smart Ground
  • 1 28-oz can Bush’s Vegetarian Baked Beans
  • 1 15-oz can each: black beans, kidney beans, pinto beans
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 jalepeno pepper, diced
  • 1 medium red onion, diced
  • 10 shakes chili powder
  • 4 shakes garlic powder
  • 1 tbsp Mongolian fire oil

Directions

Simmer beans, tomato sauce and spices while dicing vegetables. Add remaining ingredients and let cook on low to medium heat for 2 hours, stirring occasionally.

12345 (20 votes, average: 3.05 out of 5)
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Nutrition Information

Cowboy Chili
  • Servings per Recipe: 6
  • Amount per Serving
  • Calories: 420
  • Total Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2410mg
  • Total Carbohydrates: 74g
  • Dietary Fiber: 22g
  • Protein: 22g
  • The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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