This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.
Prep: 1 minute; Cook: 27 minutes
Prep Time: 1 minute
Cook Time: 27 minutes
Yield: 6 servings (serving size: about 1 cup)
Ingredients
- 1 pound ground round
- 2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
- 1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
- Reduced-fat sour cream (optional)
- Sliced green onions (optional)
Preparation
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Nutritional Information
- Calories: 193 (14% from fat, Fat: 3g (sat 1g,mono 1g,poly 0.3g) Protein: 20g Carbohydrate: 20g
- Fiber: 3.4g Cholesterol: 40mg Iron: 2mg Sodium: 825mg Calcium: 0.0mg
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