From the library
Quick Chili
Makes 4 portions10 steps
195
kcal · per 3/4 cup prepared chili, 1/4 of recipe (233g)
17g
Protein
22g
Carbs
5g
Fat
Ingredients
- 1/2 pound ground beef, 90% lean
- 1 can kidney beans, low-sodium (15 1/2 ounces, with liquid)
- 1 cup tomato sauce, low-sodium
- 1 tablespoon onion, instant minced
- 1 1/2 tablespoons chili powder
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- 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.
- Drain off fat into container.
- Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
- Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Refrigerate or freeze leftovers within 2 hours of cooking.
- Use refrigerated leftovers within 4 days.
USDA MyPlate Kitchen — Simply Good Eating Recipe Cards, Vol. 1, 2000 — University of Minnesota Cooperative Extension Service (public domain), via myplate.food · public domain
Log this in the app, and the day adds itself up.
Google PlayApp Store— soon