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Chili Stew Recipe

Photo by: Taste of Home

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This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.

This recipe is:

Healthy

Quick

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10 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (16 ounces each) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Directions

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Yield: 10 servings.

Nutritional Analysis: One 1-cup serving (recipe prepared with lean ground beef and 1-1/2 cups frozen corn) equals 263 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 812 mg sodium, 36 g carbohydrate, 10 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

Chili Stew published in Taste of Home December/January 2004, p43

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