Nutrition Facts

Serving Size1
Total Fat15 g
Saturated Fat6 g
Sodium517 mg
Total Carbohydrate29 g
Dietary Fiber7 g
Protein33 g

Servings and Times


Tip: Save the leftovers for lunch.

Ingredients and Preparation

90% reduced-fat ground beef1 pound
Small white onion, chopped1
Green bell pepper, chopped1
Garlic cloves, minced2
Diced tomatoes with added puree1 (28-ounce) can
Kidney beans, drained1 (16-ounce) can
Cumin3 tablespoons
Chili powder2 tablespoons
Dried oregano1½ teaspoons
Salt¼ teaspoon
Light sour cream¼ cup
Reduced-fat grated cheddar cheese¼ cup
  1. Directions
  2. Heat a Dutch oven or large pot over medium-high heat. Add beef and brown, breaking with a wooden spoon or spatula until cooked through, about 5-7 minutes.
  3. Stir in onion, pepper, and garlic. Cook 3-4 minutes, until vegetables are slightly softened.
  4. Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, and salt.
  5. Bring to a boil, then reduce to medium heat and simmer, stirring occasionally for 20 minutes or more, until the chili reaches desired thickness.
  6. Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.