Two-bean chili
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ½ | cup | Chopped onion |
| 28 | ounces | Canned whole tomatoes undrained, cut into pieces |
| 15½ | ounce | Mexican Style Chili Beans (Van Camp's), undrained |
| 15 | ounces | Van Camp's Red Kidney Beans (New Orleans Style) undrained |
| 15 | ounces | Tomato sauce |
| 2 | teaspoons | Chili powder |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Ground red pepper |
| Shredded cheddar cheese (optional) | ||
Directions
In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain.
Add remaining ingredients except cheese. Simmer 20 to 25 minutes or until flavors are blended. Top with cheese, if desired.
TEN 1 CUP SERVINGS
MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and onion. Microwave at HIGH 4 to 6 minutes or until meat is no longer pink, stirring once; drain. Add remaining ingredients except cheese. Microwave at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15 minutes. Top with cheese, if desired.
NUTRITIONAL ANALYSIS per serving: * calories 208 * carbohydrates 20 g * protein 14 g * fat 8 g * calcium 57 mg * sodium 670 mg * cholesterol 30 mg * dietary fiber 6 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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