This traditional chili couldn't be any easier. Simply brown lean Ground Beef, add in pantry-friendly ingredients and simmer for 20 minutes. The result? A chili that tastes like it's been cooking for hours.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.
Beef and Black Bean Chili
Calories322 Per Serving
Protein35g Per Serving
Fiber11g Per Serving
|Total Fat||8.9 g|
|Saturated Fat||3.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.8 g|
|Monounsaturated Fat||3.4 g|
|Total Carbohydrate||27 g|
|Dietary Fiber||11 g|
1 1/2 starch, 1 vegetable, 4 lean meat
1 pound Ground beef (93% lean or leaner)
1 can (15-1/2 ounces) reduced-sodium black beans, rinsed and drained
1 can (14-1/2 ounces) unsalted beef broth
1 can (14-1/2 ounces) unsalted diced tomatoes
1 can (4 ounces) canned green chilies or jalapeno peppers
2 tablespoons chili powder
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into ¾ inch crumbles and stirring occasionally. Pour off drippings.
Stir in beans, broth, tomatoes, green chilies and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.