Schoolhouse Chili
TOTAL TIME: Prep: 10 min. Cook: 70 min.
YIELD: 6 servings.
When I was a school cook, the students loved my chili because they thought it didn't have beans in it. They didn't know I puree the beans, tomatoes, onions and green pepper to create a tasty, vitamin-packed chili! —Mary Selner, Green Bay, Wisconsin
Ingredients
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (16 ounces) mild chili beans, undrained
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1/2 cup chopped onion
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1/4 cup chopped green pepper
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1 pound ground beef
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1-1/2 teaspoons salt
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1 to 2 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon pepper
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Hot cooked spaghetti, optional
Directions
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1.
In a blender, combine the tomatoes, beans, onion and green pepper; cover and puree until smooth.
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2.
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add seasonings and pureed vegetables. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti if desired.
Nutrition Facts
1 cup: 243 calories, 10g fat (4g saturated fat), 50mg cholesterol, 1048mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 19g protein.
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