Chili con Carne with Beans

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

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 30%
  • Fat: 13.5g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 32g
  • Carbohydrate: 38.8g
  • Fiber: 14g
  • Cholesterol: 75mg
  • Iron: 3.9mg
  • Sodium: 824mg
  • Calcium: 65mg

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

  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.
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