Homemade Chili

Excerpted from Randy Bird's training manual for all KU athletes

Ingredients:

1 TBSP Olive Oil

½ small Onion, chopped

1 Green Bell Pepper, chopped

1 – 15 oz can Dark Red Kidney Beans

1 – 15 oz can Light Red Kidney Beans

2 – 15 oz cans Diced Tomatoes

1 Bay Leaf

¼ tsp Garlic Powder

⅛ tsp Ground Cumin

2 TBSP Chile Powder, Mexican Hot

2 tsp Salt

¼ tsp Cayenne Pepper

⅛ tsp Paprika

Directions:

1. Brown ground beef in pot with olive oil 5 minutes, until no longer pink; drain fat.
2. If you want a thicker consistency, drain both cans of beans.
3. Add remaining ingredients; mix well.
4. Cook over medium-high heat for 20 to 30 minutes, until heated through.
5. Remove bay leaf before serving.
Nutritional Information Per Serving

Calories	Carbohydrates	Protein	Fat	Sat. Fat
469	49 g	39 g	13 g	3.5 g

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