Quick Chili

25 min · Serves 4

Based on a recipe from Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• ½ lb90% lean ground beef
• 1 canlow-sodium kidney beans with liquid
• 1 cuplow-sodium tomato sauce
• 14.8 mlinstant minced onion
• 22.2 mlchili powder

How to cook it

1. Cook the ground beef in a skillet until fully browned and it reaches an internal temperature of 160 °F.
2. Carefully drain off and discard any excess fat from the skillet.
3. Stir in the kidney beans with their liquid, tomato sauce, minced onion, and chili powder.
4. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer gently for 10 minutes.
5. Chill or freeze any leftovers within 2 hours of preparation, consuming refrigerated portions within 4 days.

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