Garden Chili
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Ingredients
- 3/4 pound ground beef (lean, 10% fat)
- 1/2 cup green pepper (chopped)
- 1/2 large onion (chopped)
- 1/2 cup celery (chopped)
- 2/3 cup kidney beans, canned, low-sodium (drained and rinsed)
- 1/2 cup corn (sweet)
- 1 can tomato sauce, low-sodium (8 oz)
- 1 cup fresh tomatoes (chopped)
- 1 dash black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
Instructions
- Wash your hands with soap and water.
- Place ground beef in a skillet sprayed with non-stick cooking spray. Brown meat over medium-high heat, stirring occasionally to break it into pieces. Drain fat and blot meat with paper towels. Transfer beef into a colander and rinse with very hot water to further remove fat.
- Add green pepper, onion, and celery. Cook until softened.
- Add beans, corn, tomato sauce, chopped tomatoes, pepper, garlic powder and chili powder.
- Cook mixture over low heat for 20 minutes.
- Serve hot in bowls. Or serve as a dip with baked tortilla chips or on a bun.
- Cover and refrigerate leftovers within 2 hours.
Nutrition
| Calories | 224 |
|---|---|
| Protein | 20 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 54 mg |
| Sodium | 169 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension