Food and Nutrition


| Share


This healthy recipe comes from NDSU Extension Service.


  • 1 lb. ground beef
  • 1 c. chopped onion
  • 1/4 c. chopped green pepper (or substitute some hot peppers as desired)
  • 1 16 oz. can tomatoes (about 2 cups), broken apart
  • 1 16 oz. can dark red kidney beans, drained
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • 1 to 2 tsp. chili powder


In heavy skillet, cook meat, onion and green pepper until meat is browned and vegetables are tender. Drain excess fat completely. Stir in remaining ingredients. Cover; simmer 1 hour.

Makes 4 servings.

Per serving: 420 calories, 18 grams of fat, a full day’s supply of vitamin C, 42 percent of the daily recommendation for vitamin A, and over 20 percent of the daily recommendation for folate.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.