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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 10 servings |
||
| Calories 185 | ||
| Calories from Fat 45 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.3g | ||
| Cholesterol 29mg | 9% | |
| Sodium 449mg | 18% | |
| Potassium 692mg | 19% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 4.0g | ||
| Protein 16.3g | 32% | |
Ingredients
- 1 lb lean ground beef
- 2/3 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup water
- 1 (19 ounce) can progresso red kidney beans, drained, rinsed
- 1 (10 1/2 ounce) can condensed beef broth
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 teaspoons chili powder
Directions
1
In large saucepan, combine ground beef, onions and bell pepper. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.2
Stir in all remaining ingredients. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
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