TLC Cooking "Quick Chunky Chili"

Quick Chunky Chili

Quick Chunky Chili

Prep and Cook Time 25 minutes

YIELD Makes 4 (1-1/2-cup) servings
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INGREDIENTS

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 salsa
1/2	cup (2 ounces) shredded Cheddar cheese
3	tablespoons sour cream
4	teaspoons sliced black olives

PREPARATION:

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.

Serving Suggestion

Serve with tossed green salad and corn bread muffins.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.