Kidney Bean & Beef Chili- cost less than $2 per serving


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Prevention Magazine – Recipe of the day

Take comfort food to the next level with this low-cal, fiber-rich recipe. This chunky chili combines the perfect mix of lean beef, kidney beans, bell pepper, and crushed tomatoes, seasoned with a blend of spices. Shredded cheddar cheese and sour cream top it off. Costs less than $2 per serving!

Ingredients

Serves: Prep: 5min|Cook: 7hr 0min |Total: 7hr 5min

6 oz lean beef top round, cut into chunks
1 tbsp olive or canola oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tbsp minced garlic
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup canned crushed tomatoes
1 cup chicken broth
1 can (15 oz) kidney beans, rinsed and drained
4 tsp sour cream
4 tsp grated extra-sharp cheddar cheese
Directions

1.Pulse beef in food processor 1 minute, until coarsely ground. Heat oil in skillet over medium-high heat. Cook beef and onion until browned, 4 to 5 minutes. Transfer to 4-quart or larger slow cooker. Add bell pepper, garlic, chili powder, cumin, salt, pepper, tomatoes, and broth. Stir.
2.Cover. Cook on low 4 to 6 hours. Add beans and cook on high, stirring occasionally, 1 more hour. Serve topped with dollop of sour cream and sprinkle with cheese.

Nutritional Facts per serving

CALORIES 295.2 CAL

FAT 9.8 G

SATURATED FAT 2.9 G

CHOLESTEROL 21.7 MG

SODIUM 511.8 MG

CARBOHYDRATES 31.7 G

TOTAL SUGARS 3.4 G

DIETARY FIBER 11.8 G

PROTEIN 19.8 G

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