夕食簡単

Quick Chili

Name: Quick Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pound ground beef, 90% lean; 1 can kidney beans, low-sodium; 1 cup tomato sauce, low-sodium; 1 tablespoon onion, instant minced; 1 1/2 tablespoons chili powder

30 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 3/4 cup prepared chili, 1/4 of recipe (233g)

195

カロリー

17g

タンパク質

22g

炭水化物

脂質

食物繊維

糖類

251mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 33 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service

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