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Chili con Carne with Beans

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.

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