Quick and Easy Chili
I made this one day when I didn't have much in my kitchen and couldn't afford to go out. I was pleasantly surprised how great it turned out.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon worcestershire sauce
- 4 cups water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons garlic powder
- 1 tablespoon extra virgin olive oil
- 2 tablespoons onion powder
- 1 bag frozen meatballs
- 1 can rotel chunky tomatoes & chilies
- 1 can small red beans
- 1 packet chicken bouillon
- 1 packet ham seasoning
- 3 tablespoons cilantro
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons dry white wine
- 1 teaspoon salt and pepper to taste
- 1 teaspoon moes hard rock and roll sauce spicy
- Carbohydrate 23.6679985279878 g
- Cholesterol 113.4755 mg
- Fat 21.4052623485418 g
- Fiber 3.6915164357004 g
- Protein 19.6035564574635 g
- Saturated Fat 5.63923784100867 g
- Serving Size 1 1 Serving (345g)
- Sodium 1184.90819712224 mg
- Sugar 19.9764820922874 g
- Trans Fat 14.5586712215329 g
- Calories 386 calories
Add all ingredients in a large pot and boil. As your boiling and the meatballs become soft push them against the edge of the pot so they can crumble. Boil on high until the water reduces by half. Lower heat to low and let simmer until the chili reaches a thickness you like. You can top the chili with shredded cheese or sour cream if you like.
