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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Chili con Carne with Beans

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.

Cooking Light SEPTEMBER 2002

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

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.

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
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Chili con Carne with Beans recipe

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