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Tuna-Chili Chowder

Budget.Gourmet's picture
Tuna-Chili Chowder has a far-fetched taste. The tuna and vinegar gives the Tuna-Chili Chowder a miraculous taste. Tuna-Chili Chowder is inspired by restaurants internationally. Must catch it.
  Canned tuna in oil 21 Ounce, drained and separated in large pieces (Three 7 Ounce Cans, Reserve 1/4 Cup Oil)
  Sliced celery 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Onions 3 , chopped
  Paprika 1 1⁄2 Teaspoon
  Condensed tomato soup 1 Can (10 oz)
  Water 4 Can (40 oz) (3 Soup Cans)
  Tomato paste 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Canned red kidney beans 32 Ounce, drained (Two 16 Ounce Cans)

1. Heat the tuna oil in a large saucepan. Add the celery, green pepper, onion, and paprika; cook over medium heat, stirring occasionally, until celery is just tender.
2. Mix in remaining ingredients and the tuna. Cover and simmer to blend flavors.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2396 Calories from Fat 495

% Daily Value*

Total Fat 55 g85.2%

Saturated Fat 10.6 g53.1%

Trans Fat 0 g

Cholesterol 107.2 mg35.7%

Sodium 7608.6 mg317%

Total Carbohydrates 249 g83.1%

Dietary Fiber 68.7 g274.8%

Sugars 67.2 g

Protein 235 g469.4%

Vitamin A 181.4% Vitamin C 300.9%

Calcium 50.8% Iron 143.5%

*Based on a 2000 Calorie diet


Tuna-Chili Chowder Recipe