Two-Bean Chili
Yield
10 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ½ | cup |
onions
chopped |
|
| 28 | ounces |
tomatoes, canned
cut up |
|
| 15 ½ | ounces |
chili beans
|
* |
| 15 | ounces |
red kidney beans
|
|
| 15 | ounces |
tomato sauce
|
|
| 2 | teaspoons |
chili powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 1 | x |
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 118 | ml |
onions
chopped |
|
| 809.2 | ml/g |
tomatoes, canned
cut up |
|
| 448 | ml/g |
chili beans
|
* |
| 433.5 | ml/g |
red kidney beans
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 1E+1 | ml |
chili powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 1 | x |
cheddar cheese
shredded |
*
|
Directions
In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain.
Add remaining ingredients except cheese.
Simmer 20 to 25 minutes or until flavors are blended.
Top with cheese, if desired.
