Pepperoni Pizza Chili
TOTAL TIME: Prep: 5 min. Cook: 40 min.
YIELD: 8 servings.
We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead!
—Marilouise Wyatt
Cowen, West Virginia
Ingredients
-
1 pound ground beef
-
1 can (16 ounces) kidney beans, rinsed and drained
-
1 can (15 ounces) pizza sauce
-
1 can (14-1/2 ounces) Italian stewed tomatoes
-
1 can (8 ounces) tomato sauce
-
1-1/2 cups water
-
1 package (3-1/2 ounces) sliced pepperoni
-
1/2 cup chopped green pepper
-
1 teaspoon pizza seasoning or Italian seasoning
-
1 teaspoon salt
-
Shredded part-skim mozzarella cheese, optional
Directions
-
1.
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired.
Nutrition Facts
1 cup: 236 calories, 11g fat (4g saturated fat), 38mg cholesterol, 1102mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 18g protein.
© 2024 RDA Enthusiast Brands, LLC