Garden Chili

35 min · Serves 4

Based on a recipe from Fix it Fresh! Recipe Series Kansas State University Research and Extension, via USDA MyPlate Kitchen

What goes in

• ¾ lbground beef (lean, 10% fat)
• ½ cupgreen pepper (chopped)
• ½onion (chopped)
• ½ cupcelery (chopped)
• ⅔ cupkidney beans, canned, low-sodium (drained and rinsed)
• ½ cupsweet corn
• 1 cantomato sauce, low-sodium
• 1 cupfresh tomatoes (chopped)
• black pepper
• 2½ mlgarlic powder
• 9.9 mlchili powder

How to cook it

1. Brown the ground beef in a skillet coated with non-stick spray over medium-high heat, breaking it into crumbles as it cooks.
2. Drain the excess fat, blot the meat with paper towels, then rinse it in a colander with very hot water to remove remaining grease.
3. Add the chopped green pepper, onion, and celery to the skillet and sauté until they soften.
4. Stir in the kidney beans, corn, tomato sauce, fresh tomatoes, black pepper, garlic powder, and chili powder.
5. Simmer the mixture over low heat for 20 minutes.
6. Serve the chili hot in bowls, or use it as a dip with tortilla chips or as a topping for buns.

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