I made this tasty chili with a partial can of beans and used the remaining beans to make Pasta Fagioli Soup. I’ll post that one next! 🙂
Chili Con Carne
1 c. cooked ground beef, drained
1 ½ cups spicy V8 juice
1/2 cup kidney beans, rinsed and drained
2 Tablespoons chopped onion
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon minced garlic
2 to 3 drops hot pepper sauce
Thinly sliced green onions for garnish, optional
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.
Yield: 2 servings. Per serving (1 cup)= 292 Calories; 13g Fat (39.9% calories from fat); 24g Protein; 20g Carbohydrate; 6g Dietary Fiber; 64mg Cholesterol; 937mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.