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Skinny Salsa-Beef Chili

 18 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8
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44% more fiber • 61% less fat • 60% less sat fat than the original recipe. You’ll get a kick out of a chili that's peppered with healthified ingredients.

Ingredients

1
lb extra-lean (at least 90%) ground beef
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
cans (14.5 oz each) Muir Glen™ organic no salt added diced tomatoes, undrained
1
jar (16 oz) Muir Glen™ organic mild or medium salsa
1
can (15 oz) Muir Glen™ organic tomato sauce
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup water
2
tablespoons chili powder
2
teaspoons sugar
1
teaspoon ground cumin
1
teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired

Directions

  • 1 In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
  • 2 Stir in remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Get every ounce of flavor from the tomato sauce by rinsing any remaining sauce from the can with the 1/2 cup water.

Black-eyed peas or pinto beans make tasty subs for the kidney or black beans.

Serve with a variety of toppings, such as shredded reduced-fat Cheddar cheese or chopped cilantro.

Nutrition Information

No nutrition information available for this recipe.

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