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Quick Chili

Quick Chili

88 Ratings
88 Ratings
Recipe Image
Quick Chili in a bowl
Makes: 4 servings
Total Cost: $$$$

Ingredients

  • 1/2 pound ground beef, 90% lean
  • 1 can kidney beans, low-sodium (15 1/2 ounces, with liquid)
  • 1 cup tomato sauce, low-sodium
  • 1 tablespoon onion, instant minced
  • 1 1/2 tablespoons chili powder

Directions

  1. Wash hands with soap and water.
  2. Thoroughly cook ground beef in skillet until browned (internal temperature of 160 °F). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
  3. Drain off fat into container.
  4. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
  5. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
  6. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.

Notes

Learn more about:

Source:

Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service

Nutrition Information

Serving Size: 3/4 cup prepared chili, 1/4 of recipe (233g)
Nutrients Amount
Total Calories 221
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 37 mg
Sodium 299 mg
Carbohydrates 24 g
Dietary Fiber 8 g
Total Sugars 6 g
Added Sugars included 4 g
Protein 18 g
Vitamin D 0 mcg
Calcium 68 mg
Iron 4 mg
Potassium 715 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 221
Total Fat 6 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 37 mg
Carbohydrates 24 g
Dietary Fiber 8 g
Total Sugars 6 g
Added Sugars included 4 g
Protein 18 g
Minerals
Calcium 68 mg
Potassium 715 mg
Sodium 299 mg
Copper 283 mcg
Iron 4 mg
Magnesium 59 mg
Phosphorus 243 mg
Selenium 11 mcg
Zinc 4 mg
Vitamins
Vitamin A 65 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 1.3 mg
Vitamin C 3 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 17 mcg
Folate 43 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 6 mg
Choline 80 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 cups
Protein Foods 4 ounces

Write a review

I added garlic and cumin powder for more flavor. I've used canned tomatoes the second time and my participants liked it a lot more.
04/19/12
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