Quick Chunky Chili
Prep and Cook Time 25 minutes
Makes 4 (1-1/2-cup) servings
|1||pound 90% lean ground beef|
|1||medium onion, chopped|
|1||tablespoon chili powder|
|1-1/2||teaspoons ground cumin|
|2||cans (16 ounces each) diced tomatoes, undrained|
|1||can (15 ounces) pinto beans, drained|
|1/2||cup (2 ounces) shredded Cheddar cheese|
|3||tablespoons sour cream|
|4||teaspoons sliced black olives|
- Brown beef and onion in 3-quart saucepan 6 to 8 minutes over medium-high heat, stirring to separate meat. Add chili powder and cumin; stir 1 minute or until fragrant. Add tomatoes with juice, beans and salsa. Bring to a boil, stirring constantly. Reduce heat to low; simmer, covered, 10 minutes.
- Ladle into bowls. Top with cheese, sour cream and olives.
Serve with tossed green salad and corn bread muffins.
|Total Fat||22 g|
|Calories from Fat||42 %|
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