Chili con Carne with Beans

Chili con Carne with Beans Recipe
Becky Luigart-Stayner; Jan Gautro
This traditional chili recipe is easy to make with ground beef, canned tomatoes, and kidney beans and is great served over rice or with corn bread twists.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 403
Caloriesfromfat 30 %
Fat 13.5 g
Satfat 4.8 g
Monofat 5.4 g
Polyfat 0.7 g
Protein 32 g
Carbohydrate 38.8 g
Fiber 14 g
Cholesterol 75 mg
Iron 3.9 mg
Sodium 824 mg
Calcium 65 mg

Ingredients

1 cup chopped onion
4 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon bottled minced garlic
1/4 teaspoon ground red pepper
1 pound ground sirloin
1 1/2 cups canned crushed tomatoes
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion
1 (19-ounce) can kidney beans, rinsed and drained

Preparation

Cook first 6 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add crushed tomatoes, salt, and diced tomatoes; bring to a boil.

Cook 4 minutes, stirring occasionally. Add beans; cook 2 minutes or until thoroughly heated.

Note:

Marge Perry,

September 2002
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