Ingredients
1/2 pound ground beef
90% lean
1 can kidney beans
low-sodium (15 1/2 ounces
with liquid)
1 cup tomato sauce
low-sodium
1 tablespoon onion
instant minced
1 1/2 tablespoons chili powder
Steps
Wash hands with soap and water.
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.
Drain off fat into container.
Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 221 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 37 mg |
| Sodium | 299 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Total Sugars | 6 g |
| Added Sugars included | 4 g |
| Protein | 18 g |
| Vitamin D | 0 mcg |
| Calcium | 68 mg |
| Iron | 4 mg |
| Potassium | 715 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Quick Chili. Recipe source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.