Food and Nutrition


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Chili with Beans and Potatoes

This healthy recipe comes from NDSU Extension Service.


•    1 lb. extra lean ground beef
•    1 onion, chopped
•    2 c. tomato sauce or puree
•    1 (15-oz) can kidney beans (or substitute chili beans)
•    4 potatoes, cubed
•    2 1/2 Tbsp. chili powder (or to taste)
•    2 c. water



In a large saucepan over medium heat, sauté ground beef and onions for 5 to 10 minutes or until the onions are almost tender and the beef is browned. Drain fat. Add tomato sauce, kidney beans, potatoes, chili powder and water. Reduce heat to low and simmer about 30 minutes or until potatoes are tender. Add another cup of water if a thinner chili is desired.

Makes 7 servings.

Per Serving: about 290 calories, 12 grams (g) of fat, and 27 g carbohydrate.

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