- 1⁄2 pound lean ground meat (15% fat)
- 1 medium onion, chopped
- 1 can (15 ounces) kidney beans with liquid
- 2 cans (14.5 ounces each) diced tomatoes with liquid
- 2 tablespoons chili powder
Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
Add undrained beans, tomatoes with liquid and chili powder.
Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes. Serve warm.
Refrigerate leftovers within 2 hours.
Serve with shredded cabbage, low fat sour cream, cilantro or grated cheese.
Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
Add dried cumin, oregano or red pepper flakes in Step 2 for extra flavor!