I really enjoy cooking in the winter for two reasons it keeps the house warm and the smells are wonderful. This Chili recipe is a delicious and nutritious meal that’s perfect for the cold months ahead. I found this recipe at the Publix web site.
1 onion (rinsed)
1 1/2 lb ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-ounce) can condensed tomato soup
1 (14.5-ounce) can diced tomatoes/sweet onions (undrained)
1 (10-ounce) can milder diced tomatoes/green chiles (undrained)
1 (16-ounce) can chili beans in mild sauce (undrained)
1 (15-ounce) can black beans (drained)
Steps
- Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
- Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
- Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve
CALORIES (per 1/8 recipe) 310kcal; FAT 11g; CHOL 50mg;
SODIUM 1160mg; CARB 29g; FIBER 7g; PROTEIN 22g;
VIT A 25%; VIT C 20%; CALC 8%; IRON 20%
