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Easy Weeknight Chili

 2 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6
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Come home to a hearty chili made using veggies, ground beef and Progresso™ kidney beans – perfect for a weeknight dinner.

Ingredients

1
lb ground beef round
1 1/4
cups chopped onions
1 1/4
cups chopped green bell peppers
6
cloves garlic, finely chopped
2
cans (14.5 oz each) no-salt-added stewed tomatoes, undrained
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (8 oz) no-salt-added tomato sauce
1
package (1 oz) onion soup mix (from 2-oz box)
1
cup water
3
tablespoons chili powder
1
tablespoon paprika
1 1/4
teaspoons red pepper sauce
6
tablespoons shredded reduced-fat sharp Cheddar cheese

Directions

  • 1 Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
  • 2 Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
% Daily Value
Total Fat
10g
0%
Saturated Fat
4g
0%
Sodium
480mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
8g
0%
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Vegetable; 3 Lean Meat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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