5-Ingredient Beef Chili
Prep: 5 minutes
Cook: 30 minutes • Serves: 10
3 tablespoons chili powder
3 cans (15 ounces each) dark red kidney beans, drained and rinsed
3 cans (10 ounces each) Mexican-style diced tomatoes
3 cups Kitchen Basics® beef stock
2 teaspoons salt
Toppings: Oikos® Pro plain yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
1. In large saucepot, cook ground chuck and chili powder over medium-high heat 10 minutes or until browned, breaking up ground chuck with side of spoon. Stir in beans, tomatoes with their juice and stock; heat to a simmer. Reduce heat to medium-low; cook 20 minutes or until thickened. Stir in salt. Makes about 14 cups.
2.Serve 10 cups chili topped with toppings, if desired; reserve remaining 4 cups for Chili-Cornbread Casserole recipe.
Approximate nutritional values per serving (1 cup):
300 Calories, 11g Fat (4g Saturated), 57mg Cholesterol, 960mg Sodium,
24g Carbohydrates, 6g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein
Dietitian’s Dish Tip(s):
If you have extra veggies, toss them into your chili to boost its nutrient value. Bell peppers, onions, spinach or sweet potatoes are all excellent options.
