Two Bean Chili
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Ingredients
- 1/2 pound ground beef
- 1/2 can (about 8 ounces) low-sodium kidney beans, drained
- 1/2 can (about 8 ounces) low-sodium vegetarian beans
- 1/2 cup onion, diced
- 1 teaspoon chili powder
- 2 1/2 cups low-sodium tomato juice
- 1/4 teaspoon pepper
Instructions
- In a medium-sized pot, brown ground beef over medium to high heat for 8 to 10 minutes. Drain fat.
- Add kidney beans, vegetarian beans, onions, chili powder, tomato juice, and pepper.
- Cook over low heat for about 40 minutes. Serve hot.
Nutrition
| Calories | 275 |
|---|---|
| Protein | 18 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 39 mg |
| Sodium | 284 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations