Five-Ingredient Chili

Yield: 14 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.8g
  • Carbohydrate: 26.1g
  • Fiber: 6.2g
  • Cholesterol: 30mg
  • Iron: 0.0mg
  • Sodium: 803mg
  • Calcium: 0.0mg


  • 1 1/2 pounds ground round
  • 1 onion, chopped
  • 4 (16-ounce) cans chili-hot beans, undrained
  • 1 (1 3/4-ounce) package chili seasoning mix
  • 1 (46-ounce) can no-salt-added tomato juice


  1. Cook meat and onion in a Dutch oven over medium-high heat until meat is browned, stirring until it crumbles; drain, if necessary. Stir in beans and remaining ingredients.
  2. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened to desired consistency, stirring occasionally.
  3. Tip: With only five ingredients and a 10-minute prep time, this hot-and-spicy chili is one of our favorites.
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