5-Ingredient Pantry Chili
Prep: 5 minutes
Cook: 20 minutes • Serves: 4
1 tablespoon chili powder
1 can (15.5 ounces) black, kidney or pinto beans, drained and rinsed
1 can (10 ounces) Mexican-style diced tomatoes
1 cup beef, chicken or vegetable broth
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
1.In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired.
Approximate nutritional values per serving:
307 Calories, 12g Fat (4g Saturated), 67mg Cholesterol, 980mg Sodium,
24g Carbohydrates, 6g Fiber, 1g Sugars, 0g Added Sugars, 28g Protein
Chef Tip:
For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes.
Garbanzo beans or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.