ground beef chili

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Name: Tom's Mild Chili
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 can Light Red Kidney Beans; 1 can Dark Red Kidney Beans; 2 cans Diced Tomatoes; 1-1 1/2 pounds lean ground beef; 1 tablespoon olive oil; 1 medium onion diced; 1 1/2 tablespoons chili powder; 1 tablespoon ground cumin; 2 tablespoons baking stevia; 1 tablespoon tomato paste; 1 tablespoon granulated garlic; 1 teaspoon salt; 1 twist black pepper grinder; 2 each Beef bouillon cube dissolved in 1 1/2 cups water

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INGREDIENTS

1 can Light Red Kidney Beans
1 can Dark Red Kidney Beans
2 cans Diced Tomatoes
1-1 1/2 pounds lean ground beef
1 tablespoon olive oil
1 medium onion ; diced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons baking stevia
1 tablespoon tomato paste
1 tablespoon granulated garlic
1 teaspoon salt
1 twist black pepper grinder
2 each Beef bouillon cube ; dissolved in 1 1/2 cups water

Servings

INSTRUCTIONS

Brown ground beef with onion in olive oil, adding powdered spices as it cooks. Add beef bouillon and tomato paste. Stir until paste is dissolved. Add kidney beans and diced tomatoes.

Cook on medium heat to boiling, reduce heat and simmer a minimum of 15 minutes. Chili will develop better flavor the longer it simmers.

Serve with tortilla chips, sour cream, shredded cheddar cheese and/or diced onions to taste.

NOTES

Leftovers are Awesome, if refrigerated overnight and reheated the next day!

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 6 Servings

Calories: 35
Calories from Fat: 10 (29%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 18mg		1 %
Potassium 239.7mg		6 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 4.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 35

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