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Prep 30min
Total30min
Servings6
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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
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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.
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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.
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