Quick Beef Bean Chili
This quick and savory chili tastes wonderful on its own or with a crusty bread bowl.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
extra lean |
|
| 15 | ounces |
red kidney beans
drained, liquid reserved |
|
| ⅓ | cup |
bean liquid
|
* |
| 1 | cup |
tomato purée (passata)
canned, no salt added |
|
| 1 | tablespoon |
onions
instant, minced |
|
| 1 ½ | tablespoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
extra lean |
|
| 433.5 | ml/g |
red kidney beans
drained, liquid reserved |
|
| 79 | ml |
bean liquid
|
* |
| 237 | ml |
tomato purée (passata)
canned, no salt added |
|
| 15 | ml |
onions
instant, minced |
|
| 23 | ml |
chili powder
|
|
Directions
Cook beef in hot fry pan until lightly browned. Drain off fat. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
This will make 4 servings of about ¾ cup each.
Each serving has 230 calories, 9 grams of fat (3 grams of saturated fat), 34 milligrams of cholesterol and 390 milligrams of sodium.
