Soups & Stews : Beef Last Updated: Aug 9th, 2009 - 16:49:27 Chili with Red Beans & Beer By Sandra Woodruff  Printer friendly page Yield: about 8 cups 1 pound 95% lean ground beef 1 cup chopped yellow onion 1 cup chopped red bell pepper 14 1/2-ounce can diced tomatoes with peppers, celery, and onion (or use Mexican-style tomatoes with green chilies) 1 cup V-8 juice 3/4 cup beer (light or regular) 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 2 cans (1-pound each) dark red kidney beans, drained 1. Coat a 4-quart pot with cooking spray and add the ground beef. Cook over medium heat, stirring to crumble, for about 5 minutes or until the meat is cooked through. Add the onion and bell pepper; cover and cook for about 5 minutes or until the vegetables are tender. 2. Add the undrained tomatoes, V-8 juice, beer, chili powder, cumin, and oregano, and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook for 10 minutes, stirring occasionally. Add the beans and cook covered for 10 minutes more. Serve hot. Nutritional Facts (per 1-cup serving) Calories: 240     Carbohydrates: 30 g     Fiber: 11.4 g    Fat: 3.9 g    Sat. Fat: 1.4 g Cholesterol: 35 mg      Protein: 21 g    Sodium: 445 mg      Calcium: 43 mg GI rating: low Diabetic exchanges: 2 1/2 lean meat, 1 1/2 carbohydrate © Copyright 2005 by eatsmarttoday.com Top of Page