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 or chili beans (may substitute soaked dry beans; refer to “How to Cook Dry Edible Beans”)
  • 4 potatoes, cubed
  • 2½ Tbsp. chili powder (or to taste)
  • 2 c. water


In a large saucepan over medium heat, sauté ground beef and onions for five 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 for 165 F, or about 30 minutes. Add another cup of water if thinner chili is desired.

Makes 7 servings.

Per serving: 290 calories, 3 grams (g) fat, 49 g carbohydrate and 408 mg sodium.
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