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5-Ingredient Pantry Chili

5-Ingredient Pantry Chili
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5-Ingredient Pantry Chili

Prep: 5 minutes
Cook: 20 minutes • Serves: 4

1 pound ground beef, turkey or chicken
1 tablespoon chili powder
1 can (15.5 ounces) reduced sodium black, kidney or pinto beans, drained and rinsed
1 can (10 ounces) Mexican-style diced tomatoes
1 cup beef, chicken or vegetable broth
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)

1.In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired. Makes about 6 cups.

Approximate nutritional values per serving (1-1/2 cups):
310 Calories, 12g Fat (4g Saturated), 67mg Cholesterol,
752mg Sodium, 22g Carbohydrates, 5g Fiber, 28g Protein

Chef Tip:
For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes. Chickpeas or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.

Dietitian’s Dish:
> With a creamy texture and tangy taste, Greek yogurt makes a perfect protein-packed substitute for sour cream.

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