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Tangy Beef Chili

Tangy Beef Chili
Not only is this delicious chili quick to make, the blue cheese wedge adds a creamy, tangy accent. —Luann Maner, Taylor, Arizona
6 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 4 teaspoons chili powder
  • 1-1/4 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 6 wedges The Laughing Cow light blue cheese

Directions

  • In a large saucepan, cook the beef, green pepper and onion over
  • medium heat until meat is no longer pink; drain.
  • Stir in the beans, tomatoes, chili powder, cumin and pepper. Bring to
  • a boil. Reduce heat; cover and simmer for 15 minutes or until
  • flavors are blended. Top with cheese.
  • Yield: 6 servings.
© Taste of Home 2013

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Tangy Beef Chili (continued)

Nutrition Facts: 1 cup equals 266 calories, 10 g fat (4 g saturated fat), 52 mg cholesterol, 663 mg sodium, 22 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
© Taste of Home 2013