Quick Chili
- Yield
- 4 servings
- Serving size
- 3/4 cup prepared chili, 1/4 of recipe (233g)
- Rating
- 3.95 of 5 (88 ratings)
Food groups
- Protein Foods: 1 1/2 ounces
- Vegetables: 1 cups
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
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 195 |
| Total Fat | 5.19 g |
| Saturated Fat | 1.88 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 32.86 mg |
| Carbohydrates | 21.76 g |
| Dietary Fiber | 7.87 g |
| Total Sugars | 4.76 g |
| Added Sugars included | 0 g |
| Protein | 16.81 g |
| Calcium | 58 mg |
| Potassium | 682 mg |
| Sodium | 250.8 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 56 mg |
| Phosphorus | 229 mg |
| Selenium | 10 mg |
| Zinc | 3 mg |
| Vitamin A | 59 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.1 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 10 mcg |
| Folate | 40 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 74 mg |
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Source
Recipe by: Simply Good Eating Recipe Cards, Vol. 1, 2000 — University of Minnesota Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/quick-chili. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.