Meat and Veggie Chili

  • Prep 30 min
  • Total 30 min
  • Servings 6

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 3/4 cup chopped onion
  • 1 pouch (4 oz) 100% spinach puree
  • 1 can (15 or 16 oz) chili beans in sauce, undrained
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 teaspoons chili powder

Steps

  • 1
    In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • 2
    Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

  • Serve chili topped with shredded Cheddar cheese and sour cream, if desired.
  • 100% vegetable purée can be added to your favorite chili recipe. Just add 1 pouch of purée along with the beans in your recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
1020mg
42%
Potassium
820mg
23%
Total Carbohydrate
28g
9%
Dietary Fiber
8g
32%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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