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Chili

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 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

Directions

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.

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