Easy Weeknight Chili

Easy Weeknight ChiliRecipe
Photo: Oxmoor House


6 servings (serving size: 1 1/2 cups and 1 tablespoon cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 302
Caloriesfromfat 0.0 %
Fat 6.6 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29 g
Carbohydrate 34.7 g
Fiber 9.5 g
Cholesterol 52 mg
Iron 0.0 mg
Sodium 277 mg
Calcium 0.0 mg


Cooking spray
1 pound ground round
1 1/4 cups chopped onion (about 1 large)
1 1/4 cups chopped green bell pepper (about 2 small)
6 garlic cloves, minced
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained and chopped
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce
1 (1-ounce) envelope onion soup mix
1 cup water
3 tablespoons chili powder
1 tablespoon paprika
1 1/4 teaspoons hot sauce
6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.

Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.