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Steps
1
In 5-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.
2
Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.
3
To serve, ladle chili into bowls. Sprinkle with cheese and parsley.
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Nutrition Facts
Serving Size:1 Serving (1 Cup)
Calories
240
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
40mg
13%
Sodium
580mg
24%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 2 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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