Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 3

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.

Marge Perry
Recipe by Cooking Light September 2002

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

403 calories; calories from fat 30%; fat 13.5g; saturated fat 4.8g; mono fat 5.4g; poly fat 0.7g; protein 32g; carbohydrates 38.8g; fiber 14g; cholesterol 75mg; iron 3.9mg; sodium 824mg; calcium 65mg.
Advertisement
Advertisement