Quick Chunky Chili Recipe
Quick Chunky Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Heidee's meat mixture is the starting point for this nice hearty chili that cooks up in a jiffy. "Choose different salsa if you like your chili milder or hotter," Heidee recommends.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups cubed cooked roast beef
  • 1-1/3 cups salsa
  • 1/2 cup beef broth
  • 1/4 cup water
  • 1 to 2 teaspoons chili powder
  • 1 can (16 ounces) kidney beans, rinsed and drained

Directions

In a large saucepan, combine the beef, salsa, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans; heat through. Yield: 3-4 servings.
Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.
Originally published as Chunky Chili in Quick Cooking January/February 2000, p14

Nutritional Facts

1 cup: 271 calories, 4g fat (1g saturated fat), 64mg cholesterol, 652mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

  • 2 cups cubed cooked roast beef
  • 1-1/3 cups salsa
  • 1/2 cup beef broth
  • 1/4 cup water
  • 1 to 2 teaspoons chili powder
  • 1 can (16 ounces) kidney beans, rinsed and drained
  1. In a large saucepan, combine the beef, salsa, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans; heat through. Yield: 3-4 servings.
Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.
Originally published as Chunky Chili in Quick Cooking January/February 2000, p14

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