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Hearty Lean Chili
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 cup chopped peppers (orange, red, yellow or green)
- 1 teaspoon minced garlic
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon cracked black pepper
- 2 15-ounce cans light kidney beans, rinsed and drained
- 1 15-ounce can tomato sauce
- 1 14 1/2-ounce can diced tomatoes
- 1 cup water
- 8 ounces Daisy Brand Light Sour Cream
- Shredded cheese, avocado slices and hot pepper sauce, for garnish (optional)
In a Dutch oven over medium heat, cook the ground beef, onion, pepper, and garlic, stirring, until the beef is no longer pink and the vegetables are crisp-tender (8 to 9 minutes). Add the chili powder, cumin and pepper; continue cooking 1 minute. Add the kidney beans, tomato sauce, diced tomatoes and water. Cook and stir until the chili comes to a boil (5 to 6 minutes). Reduce heat to medium low. Continue cooking, stirring occasionally, for 25 to 30 minutes. Serve individual bowls of chili with a dollop of Daisy Sour Cream. Garnish with shredded cheese, avocado slices, and a few dashes of hot pepper sauce if desired.
Recipe reprinted by permission of Daisy&reg;. All rights reserved.
nutrition information per serving
434 calories; 18g total fat; 66mg cholesterol; 1019mg sodium; 42g carbohydrates; 13g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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