Chili with Feta in Tortilla Shells

Chili with Feta in Tortilla Shells Image by: Chili with Feta in Tortilla Shells Author: Canadian Living

Impress friends and family with delicious chili served in homemade tortilla shell bowls.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 1 lb lean ground beef
  • 1 onion chopped
  • 1 zucchini cubed
  • 1 sweet green pepper chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can white kidney bean drained and rinsed
  • 1 can red kidney bean drained and rinsed
  • 1 can crushed tomato
  • 1/2 cup black olive pitted and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon each of salt and pepper
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley

Method

In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.

Add onion, zucchini, green pepper, garlic, oregano, salt and pepper; fry over medium heat until onion is softened, 4 minutes. Add kidney beans and tomatoes; bring to boil. Reduce heat, cover and simmer until chili is thickened, 20 minutes.

Stir in olives. Serve in tortilla shells; sprinkle with feta and parsley.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 865 mg
  • Protein 31 g
  • Calories 587.0
  • Total fat 22 g
  • Cholesterol 51 mg
  • Saturated fat 7 g
  • Total carbohydrate 69 g

%RDI

  • Iron 56.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chili with Feta in Tortilla Shells

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