My Cardiologist'S Chili

1. Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft.

2. Strain all and run under hot water until beef loses oily feel when touched.

3. Add remaining ingredients and bring to a boil.

4. Reduce heat and simmer.

5. Adjust seasonings to taste.

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Nutrient	Quantity
Total fats	7.1195 g
Protein	93.2438 g
Carbohydrates	41.0536 g
Energy	593.6553 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1075 g
Water	853.9207 g
Aspartic acid	5.917 g
Calcium, Ca	335.2032 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0159 g
Lutein + zeaxanthin	370.0449 g
Fiber, total dietary	11.4856 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	1925.9103 g
Niacin	23.0093 mg
Hydroxyproline	0.1813 g
Vitamin A, RAE	225.9736 g
Arginine	3.6591 g
Riboflavin	1.4213 mg
Tocopherol, beta	0.0865 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0416 g
Fatty acids, total saturated 20:1	0.0234 g
Glutamic acid	10.72 g
Sodium, Na	434.5554 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1437 g
Total lipid (fat)	7.1195 g
Manganese, Mn	0.8596 mg
Fructose	9.2643 g
Proline	2.2784 g
Fatty acids, total saturated 16:0	1.2103 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5825 g
Sucrose	1.9641 g
Choline, total	345.6792 mg
Fatty acids, total polyunsaturated 18:1 t	0.0204 g
Sugars, total	22.0604 g
Serine	2.3817 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	0.5249 g
Fatty acids, total saturated 20:4 undifferentiated	0.2063 g
Vitamin B-6	2.6023 mg
Selenium, Se	92.5602 g
Ash	13.2065 g
Fatty acids, total saturated 18:1 undifferentiated	2.0526 g
Pantothenic acid	3.4936 mg
Phenylalanine	2.4163 g
Copper, Cu	1.174 mg
Betaine	18.5055 mg
Thiamin	1.9108 mg
Retinol	51 g
Methionine	1.466 g
Iron, Fe	9.9398 mg
Carbohydrate, by difference	41.0536 g
Phosphorus, P	1013.7828 mg
Folate, total	98.0255 g
Tocopherol, gamma	0.5514 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Lycopene	51039.7397 g
Alanine	3.1922 g
Cholesterol	225.5337 mg
Valine	2.8039 g
Fatty acids, total saturated 18:2 undifferentiated	1.5581 g
Glycine	2.5339 g
Carotene, alpha	128.505 g
Glucose (dextrose)	10.817 g
Fatty acids, total saturated 14:0	0.0565 g
Zinc, Zn	7.8062 mg
Isoleucine	2.6103 g
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	2.0057 g
Tocotrienol, gamma	0.1539 mg
Leucine	4.4938 g
Tocotrienol, alpha	0.2314 mg
Vitamin A, IU	3661.1111 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	98.0255 g
Tryptophan	0.6847 g
Vitamin C, total ascorbic acid	97.5687 mg
Phytosterols	35.901 mg
Fatty acids, total polyunsaturated 18:1 c	1.5804 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0007 g
Tyrosine	2.1636 g
Vitamin B-12	2.9013 g
Vitamin K (phylloquinone)	22.3724 g
Fatty acids, total saturated	1.8136 g
Histidine	2.2233 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	2.216 g
Threonine	2.4912 g
Folate, food	98.0255 g
Fatty acids, total polyunsaturated 17:0	0.0121 g
Cryptoxanthin, beta	204.6945 g
Vitamin E (alpha-tocopherol)	8.7229 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Fatty acids, total trans	0.0204 g
Fatty acids, total trans-monoenoic	0.0204 g
Magnesium, Mg	181.1033 mg
Lysine	4.8595 g
Potassium, K	2874.3806 mg
Cystine	0.6576 g
Fluoride, F	131.4434 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	0	0	0	0
Onion	1 cup	64	14.944	0.16
chili powder	2 teaspoons	15.228	2.6838	0.7711
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
green pepper	0.5 cup	14.9	3.4568	0.1267
beef broth	14.5 fluid	0	0	0
sirloin	0.5 lb	256.1339	0	3.876
dark red kidney bean	2 cans	151.3	0	0.85
no salt tomato paste	6 ounces	151.3	0	0.85
no salt tomato sauce	1 can	88.1559	19.5045	1.1019