This traditional chili couldn't be any easier. Simply brown lean Ground Beef, add in pantry-friendly ingredients and simmer for 20 minutes. The result? A chili that tastes like it's been cooking for hours.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.
Nutrition Facts
Nutrition Facts
Calories | 304 | |
---|---|---|
Total Fat | 6.4 g | |
Saturated Fat | 2.7 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.8 g | |
Monounsaturated Fat | 2.3 g | |
Cholesterol | 76 mg | |
Sodium | 500 mg | |
Total Carbohydrate | 27 g | |
Dietary Fiber | 11 g | |
Sugars | 5 g | |
Protein | 35 g |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 4 lean meat
Ingredients
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1 pound 96% lean ground beef -
1 can (15-1/2 ounces) reduced-sodium black beans, rinsed and drained -
1 can (14-1/2 ounces) unsalted beef broth -
2 tablespoons chili powder -
1 can (4 ounces) canned green chilies or jalapeno peppers -
1 can (14-1/2 ounces) unsalted diced tomatoes
Directions
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Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into ¾ inch crumbles and stirring occasionally. Pour off drippings. -
Stir in beans, broth, tomatoes, green chilies and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.