Wrangler's Beef Chili
Serve this classic chili atop whole wheat noodles and offer kids a variety of toppings.
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- 1 pound Ground Beef (93% lean or leaner)
- 1/2 cup chopped onion
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cans (8 ounces) no-salt added or regular tomato sauce
- 1 cup frozen corn
- 1 cup water
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- Hot cooked whole wheat macaroni (optional) - Baked potato halves can be substituted for whole wheat macaroni.
- Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.
Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoons pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.
|Serv Size||Calories||Total Fat||Cholesterol||Total Carbs||Protein|
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; 5.3g Fiber; 9.6mg Niacin; 0.5mg Vitamin B6; 2.3mcg Vitamin B12; 6mg Iron; 36.8mcg Selenium; Zinc; 97.5mg Choline;
Courtesy of BeefItsWhatsForDinner.com