Quick Chili

Quick Chili

This simple chili uses basic ingredients to make a proteinpacked main dish. Serve with bread or pour over rice or
potatoes for a quick, easy meal!
Makes: 4 servings
Ingredients
 1/2 pound ground beef (or ground turkey)
 1 can low-sodium kidney beans with liquid
(about 15 oz.)
 1 cup low-sodium tomato sauce
 1 tablespoon dried minced onion (or 1/4 cup chopped onion)
 1 to 1-1/2 tablespoons chili powder
Directions

  1. In a large skillet, cook ground beef until browned.
  2. Drain off any fat.
  3. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
  4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
  1. For a thinner chili, add water until soup is the desired consistency. I added some water toward the end of
    simmering the chili in the picture above.
  2. Eat leftover chili within four days or freeze it.
  3. Avoid leaving chili at room temperature for more than two hours, total time.
  4. As this chili is so easy to make, you might prepare a double batch the next time you make it and freeze the
    extra for later meals.

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