Chili Colorado - 15.1g Carbs, 5.6g Fiber, 6.6g Sugar
From: Today's Diet & Nutrition Digital Magazine
Recipe courtesy of the Tomato Products Wellness Council,
www.tomatowellness.com
A great simple dinner! Recipe may be doubled, then freeze half
for another quick meal.
Prep time: 20 minutes
Cook time: 2 hours, 20 minutes (mostly unattended)
2 lbs beef round, cut into 1-inch cubes
1 large onion, peeled and chopped
1 (14 1/2-oz can) Mexican-style diced tomatoes
1 (6-oz can) tomato paste
1 (4-oz can) diced green chiles
1 tsp minced garlic
1 Tbsp chili powder
1 tsp dried Mexican oregano leaves and ground cumin
1/4 tsp salt or to taste
Freshly ground pepper to taste
Diced avocado, shredded Mexican blend cheese, cilantro leaves (optional)
Stir together all ingredients except optional toppings and bring to a
boil over medium high heat. Reduce heat and simmer, covered, for 2 hours
or until beef is tender. Remove cover and cook over medium heat until
sauce is thick. Season with pepper and serve with diced avocado, shredded cheese and cilantro leaves, if you like.
Makes 4 to 6 servings
Recipe did not specify if the nutrition was for 4 OR 6 servings so to
compare I ran it through www.caloriecount.about.com (This nutrition below!)
Nutrition per Serving:
330 Calories, 9g Fat, 3g Saturated Fat, 0g Trans Fat, 120mg Cholesterol,
790mg Sodium, 42mg Potassium, 19g Carbs, 5g Fiber, 11g Sugar, 42g Protein
Vitamin A: 30%, Vitamin C: 30%, Calcium: 6%, Iron: 25%
Nutrition below from: www.caloriecount.about.com
Servings: 6
Serving Size: 328 g
Nutrition per Serving:
436 Calories, 181 Calories from Fat, 20.1g Total Fat, 6.3g Saturated Fat,
0g Trans Fat, 129mg Cholesterol, 309mg Sodium, 15.1g Total Carbs,
5.6g Dietary Fiber, 6.6g Sugars, 48.7g Protein
Vitamin A 29% - Vitamin C 42% - Calcium 6% - Iron 33%
Nutrition Grade: A-
