Beef and Veggie Chili Dip
Servings: 20
Ingredients
- 40 oz Ground beef, 80/20, raw
- 60 oz Canned crushed tomato (7 1/2 cups)
- 2 ½ cups Zucchini, diced small
- 1 ½ tsp Cumin powder
- 1 ½ tsp Garlic powder
- 1 ½ tsp Onion powder
- 1 ½ tsp Oregano
- Whole grain rich tortilla chips
Instructions
- Brown ground beef over medium heat with a small touch of oil, breaking meat up finely.
- Add all spices, mix thoroughly.
- Add in small diced zucchini and coat with the spices, cooking 3-5 minutes until softened.
- Add crushed tomatoes and simmer for 10-20 minutes until veggies are cooked down well. Stir in fresh small diced cherry tomatoes. Simmer for 2-3 min.
- Portion out ¾ C (6 oz.) of chili dip per keiki and serve with 5 to 10 tortilla chips.
Nutrition Facts
Beef and Veggie Chili Dip
Serving Size
196 g
Amount per Serving
Calories
290
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3.5
g
22
%
Cholesterol
35
mg
12
%
Sodium
280
mg
12
%
Potassium
486
mg
14
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Protein
15
g
30
%
Calcium
63
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.