From the library
Two Bean Chili
This no-fuss chili is a great way to use ground beef and beans to make a tasty main dish. Chili can be served by itself, with crackers, cooked rice, or baked potato.
Makes 4 portions5 steps
219
kcal · per 1 cup serving
18g
Protein
26g
Carbs
5g
Fat
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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- 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.
USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food · public domain
Log this in the app, and the day adds itself up.
Google PlayApp Store— soon