Over medium heat, cook beef, onion, green pepper, and garlic until the meat is brown, and the vegetables are tender; stir occasionally to break up the meat; pour off the fat.
Stir in the soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low, and simmer uncovered for 30 minutes, stirring occasionally. Serve over elbow macaroni, and top with shredded cheese if desired.
Notes - Crackers make a great companion to this dish!
**Nutritional information calculated with part skim mozzarella**
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 191 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 62.7mg||19 %|
|Sodium 680.7mg||23 %|
|Potassium 537.6mg||14 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 16.1g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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