Chili Con Carne

Nutrition Facts

Serving Size 7 OZL
Calories 161
Calories from Fat 1.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6g
9%
Sat. Fat 2.3g
- - -%
Trans Fat 0.4g
Cholesterol 21.3mg
- - -%
Sodium 439.1mg
19%
Tot. Carb. 16.3g
5%
Dietary Fiber 5.4g
16%
Sugars 3.9g
   Includes 1.3g Added Sugars
0%
Protein 10.1g
Vitamin D - 0mcg - 0%
Calcium - 37.1mg - 4%
Iron - 2.2mg - 27%
Potassium - 493.1mg - 10%
INGREDIENTS: DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), GROUND BEEF, TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), FRESH ONIONS, GARLIC POWDER (garlic powder.), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), SALT (salt, calcium silicate, dextrose, potassium iodide.), CUMIN (cumin), BLACK PEPPER, PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CAYENNE PEPPER (ground cayenne pepper. ), GROUND RED PEPPER (ground red pepper. )
ALLERGENS:
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.