Garden Chili
This quick and easy one pan dish is full of veggies, spices, and flavor. Get your kids involved by letting them wash the vegetables.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
211
Calories
19g
Protein
19g
Carbs
7g
Fat
5g
Fiber
7g
Sugar
160mg
Sodium
Saturated Fat 3 g · Cholesterol 49 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ground beef
3/4 pound · lean, 10% fat
green pepper
1/2 cup · chopped
onion
1/2 large · chopped
celery
1/2 cup · chopped
kidney beans, canned, low-sodium
2/3 cup · drained and rinsed
corn
1/2 cup · sweet
tomato sauce, low-sodium
1 can · 8 oz
fresh tomatoes
1 cup · chopped
black pepper
1 dash
garlic powder
1/2 teaspoon
chili powder
2 teaspoons
Instructions
- 1
Wash your hands with soap and water.
- 2
Place ground beef in a skillet sprayed with non-stick cooking spray. Brown meat over medium-high heat, stirring occasionally to break it into pieces. Drain fat and blot meat with paper towels. Transfer beef into a colander and rinse with very hot water to further remove fat.
- 3
Add green pepper, onion, and celery. Cook until softened.
- 4
Add beans, corn, tomato sauce, chopped tomatoes, pepper, garlic powder and chili powder.
- 5
Cook mixture over low heat for 20 minutes.
- 6
Serve hot in bowls. Or serve as a dip with baked tortilla chips or on a bun.
- 7
Cover and refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Fix it Fresh! Recipe Series Kansas State University Research and Extension
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