Quick Chunky Chili
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.
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.
Nutrition Facts1 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.
Originally published as Chunky Chili in Quick Cooking January/February 2000