Spicy Chili

Recipe

Primary Media

Cup of chili topped with cheddar cheese, dollop of sour cream and jalapeno slices

User Rating

4.39 out of 5 stars
Rate it:
18 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Description

If you want a slight heat, seed the jalapeno peppers before cooking them. Most of the heat in the peppers is found in the seeds and the pulp.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 tbsp.Hy-Vee vegetable oil
1 lbs.95% lean ground beef
1 c.red onion, chopped
3 tbsp.Hy-Vee chili powder
1 tsp.Hy-Vee crushed red pepper
3jalapenos, diced, plus additional for garnish
½ c.green bell pepper, diced
2 c.Hy-Vee 33% reduced-sodium chicken broth
1(15-oz.) can Hy-Vee no salt added kidney beans, drained and rinsed
1(28-oz.) can crushed tomatoes
1(14-oz.) can Hy-Vee no salt added diced tomatoes
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
Hy-Vee sour cream, for garnish
Hy-Vee shredded Cheddar cheese, for garnish

Things To Grab

  • Large stock pot with lid
  • Colander

Directions

  1. In a large stockpot, heat oil over medium-high heat. Add ground beef, onion, chili powder, and crushed red pepper. Cook until meat is browned and onion is tender; drain off excess liquid. Stir in peppers and cook an additional 2 to 3 minutes.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Add broth, beans, and tomatoes. Bring to boiling; reduce heat. Simmer, covered for 10 to 15 minutes stirring occasionally. Season with salt and pepper. 

  3. Divide chili between bowls and garnish with sour cream, cheddar cheese, and additional jalapenos, if desired.

Nutrition facts

Servings

460 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 100mg
  • Sodium: 940mg
  • Total Carbohydrates: 43g
  • Protein: 45g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 80%
0%
Iron 50%
0%
Calcium 15%

Recipe Source:

From the week of December 6, 2017