Empanada Beef Chili Recipe
Recipe By Taste Of Home
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. Nancy Heishman, Las Vegas, Nevada.
4
19 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Empanada Beef Chili Recipe
- 1/4 pound Boneless beef chuck steak, cut into 3/4 inch pieces
- 0.08 teaspoon Salt
- 0.08 teaspoon Pepper
- 0.67 teaspoon Canola oil, divided
- 0.17 Medium onion, chopped
- 0.33 Garlic cloves, minced
- 0.17 can Tomato paste
- 0.33 teaspoon Ground Chipotle Pepper
- 0.33 teaspoon Ground cinnamon
- 0.42 cup Beef broth
- 0.17 can Chopped green chiles
- 0.08 cup Raisins
- 1/2 tablespoon Minced fresh cilantro
- 0.17 can Black beans, rinsed and drained
- 0.17 can Sliced ripe olives, drained
- As required Optional toppings: shredded mexican cheese blend, minced fresh cilantro and chopped walnuts
Nutrition
value
value
214
calories per serving
5 g Fat18 g Protein19 g Carbs4 g FiberOther
Current Totals
- Fat5g
- Protein18g
- Carbs19g
- Fiber4g
MacroNutrients
- Carbs19g
- Protein18g
- Fiber4g
Fats
- Fat5g
Vitamins & Minerals
- Calcium62mg
- Iron2mg
- Vitamin A446mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B120mcg
- Vitamin C11mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium41mg
- Manganese1mg
- Phosphorus105mg
- Selenium14mcg
- Zinc< 1mg
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
Recipe By Taste Of Home