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Speedy Chili

Tina Rupp

Prep time: 1 minute  
Cook time: 6 minutes
Yield: 8 servings

  • Two 15.5-oz cans low-sodium red kidney beans, drained and rinsed
  • 18-oz package fully cooked, taco-seasoned ground beef (such as Old El Paso; in the refrigerated case of the meat department)
  • 8-oz can tomato sauce (no salt added)
  • 14.5-oz can diced tomatoes (no salt added), undrained
  • 1/2 Tbs chili powder
  • 1/2 tsp ground cumin
Optional garnishes
  • 1/4 cup low-fat sour cream
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup chopped onion
  • Dash hot sauce
  1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.
  2. Serve warm, garnished with sour cream, shredded cheese, chopped onion or hot sauce, if desired.

Easy side: Serve with store-bought coleslaw or baby carrots.
Tip: For variety, substitute about 2 cups shredded cooked chicken for the beef. Or use white kidney beans instead of red beans and salsa verde (green sauce, from the Mexican-food section of your supermarket) instead of tomato sauce.

Per serving (1 cup chili and 1/2 cup coleslaw): 321 calories, 14 g fat (3 g saturated), 858 mg sodium, 30 mg cholesterol.