Hearty Lean Chili
- Active Time 15m
- 1 pound 95% lean ground beef
- 1 cup chopped onion
- 1 cup chopped bell 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 (two) 15-ounce cans light kidney beans, rinsed and drained
- 15-ounce can tomato sauce
- 14.5-ounce can diced tomatoes
- 1 cup water
- 1 cup Daisy Brand Light Sour Cream
- Shredded cheese, sliced avocado, hot pepper sauce for garnish (optional)
In a Dutch oven over medium heat, cook and stir the ground beef, onion, pepper and garlic until the beef is no longer pink and the vegetables are crisp-tender, 8 to 9 minutes.
Add the chili powder, cumin and pepper to the Dutch oven. Continue cooking for 1 minute. Add the kidney beans, tomato sauce, diced tomatoes and water to the Dutch oven. Cook and stir until the chili comes to a boil, 5 to 6 minutes.
Reduce the 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 Brand. All rights reserved.
nutrition information per serving
170 calories; 4g total fat; 30mg cholesterol; 457mg sodium; 19g carbohydrates; 5g fiber; 15g 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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