Quick Chili
- 4 Servings
- $3.00 - $5.99
Quick Chili
- 4 Servings
- $3.00 - $5.99
Ingredients
- 1/2 pound ground beef, 90% lean
- 1 can kidney beans, low-sodium
- 1 cup tomato sauce, low-sodium
- 1 tablespoon onion, instant minced
- 1 1/2 tablespoons chili powder
Steps
1
Wash hands with soap and water.
2
Thoroughly cook ground beef in skillet until browned (internal temperature of 160 °F). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
3
Drain off fat into container.
4
Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
5
Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
6
Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
Ingredients
Serving Size: 3/4 cup prepared chili, 1/4 of recipe (233g)
| Nutrients | Amount |
|---|---|
| Total Calories | 221 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 37 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Total Sugars | 6 g |
| Added Sugars included | 4 g |
| Protein | 18 g |
| Minerals | |
| Calcium | 68 mg |
| Potassium | 715 mg |
| Sodium | 299 mg |
| Copper | 283 mcg |
| Iron | 4 mg |
| Magnesium | 59 mg |
| Phosphorus | 243 mg |
| Selenium | 11 mcg |
| Zinc | 4 mg |
| Vitamins | |
| Vitamin A | 65 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.3 mg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 17 mcg |
| Folate | 43 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 80 mg |
Source:
- Simply Good Eating Recipe Cards, Vol. 1, 2000
- University of Minnesota Cooperative Extension Service