Ingredients
1/2 pound ground beef
1/2 can (about 8 ounces) low-sodium kidney beans
drained
1/2 can (about 8 ounces) low-sodium vegetarian beans
1/2 cup onion
diced
1 teaspoon chili powder
2 1/2 cups low-sodium tomato juice
1/4 teaspoon pepper
Steps
In a medium-size pot, brown ground beef over medium to high heat for 8 to 10 minutes. Drain fat.
Add kidney beans, vegetarian beans, onions, chili powder, tomato juice, and pepper.
Cook over low heat for about 40 minutes. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 275 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 39 mg |
| Sodium | 284 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Total Sugars | 12 g |
| Added Sugars included | 0 g |
| Protein | 18 g |
| Vitamin D | 0 mcg |
| Calcium | 64 mg |
| Iron | 4 mg |
| Potassium | 860 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Two Bean Chili. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.