Quick Chili

Quick Chili
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/quick-chili


1/2 pound ground beef, 90% lean
1 can kidney beans (15 1/2 ounces, with liquid)
1 cup tomato sauce, unsalted
1 tablespoon onion, instant minced
1 1/2 tablespoons chili powder


1. Thoroughly cook ground beef in skillet until browned (internal temperature of 160 degrees). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.

2. Drain off fat into container.

3. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.

4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

5. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.


Learn more about:

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)