Serves: 6
Total Calories: 312
1. Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add beef cook 8 to 10 minutes or until beef is well browned. Stir in onions, bell pepper and garlic. Cook 4 to 5 minutes or until vegetables are crisp-tender.
2. Stir in all remaining chili ingredients. Bring mixture just to a boil. Reduce heat to low simmer 45 to 55 minutes or until slightly thickened, stirring occasionally.
3. In small bowl, combine avocado and lime juice. To serve chili, ladle chili into bowls top with sour cream and chopped avocado.
Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 260 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 5 g 25% * Cholesterol: 40 mg 13% * Sodium: 780 mg 33% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 5 g 20% * Sugars: 9 g * Protein: 15 g * Vitamin A: 40% * Vitamin C: 80% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 1/2 Starch, 2 Vegetable, 1 1/2 Lean Meat, 2 Fat or 1/2 Carbohydrate, 2 Vegetable, 1 1/2 Lean Meat, 2 Fat
This Smoky Hot Beef Chili recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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