Quick Chili
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3/4 cup prepared chili, 1/4 of recipe (233g)
195
Calories
17g
Protein
22g
Carbs
5g
Fat
8g
Fiber
5g
Sugar
251mg
Sodium
Saturated Fat 2 g · Cholesterol 33 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, 90% lean
1/2 pound
kidney beans, low-sodium
1 can · 15 1/2 ounces, with liquid
tomato sauce, low-sodium
1 cup
onion, instant minced
1 tablespoon
chili powder
1 1/2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Thoroughly cook ground beef in skillet until browned (internal temperature of 160 °F). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
- 3
Drain off fat into container.
- 4
Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
- 5
Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- 6
Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
Source: USDA MyPlate Kitchen · Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service
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