Flip on your slow cooker to make this mexican chili recipe for your next tailgate or potluck. With the perfect balance of beef, beans, chili seasoning, and peppers, this mexican chili is the perfect way to add more spice to your day.
15.5 ounce 2 cans red kidney beans, rinsed and drained
2 Stalks celery, chopped
1 Large onion, finely chopped
1 cup Water
6 ounce 1 can tomato paste
4 ounce 1 can diced green chile peppers
2 Cloves garlic, minced
4 teaspoon Chili powder
1 teaspoon Ground cumin
1 cup Shredded cheddar cheese
0.5 cup Dairy sour cream
sprig Fresh cilantro sprigs
Nutrition value
385
calories per serving
14 g Fat30 g Protein33 g Carbs12 g FiberOther
Current Totals
14 g Fat
30 g Protein
33 g Carbs
12 g Fiber
MacroNutrients
Carbs
33 g
Protein
30 g
Fiber
12 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
281 mg
Iron
6 mg
Vitamin A
527 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
211 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
141 mg
Manganese
1 mg
Phosphorus
477 mg
Selenium
24 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
