1 pound lean ground beef
1 onion, chopped
3 tomatoes, chopped
1 teaspoon chili powder
1/2 teaspoon cumin powder
Dash ground red
1 16-ounce can red kidney beans
1 15-ounce can chick-peas
1 15-ounce can corn, rinsed and drained
1 8-ounce can low-sodium tomato
6 ounces water
1. Cook ground beef in large skillet until no longer pink. Drain fat.
2. Add remaining ingredients, first rinsing and draining beans,
chick-peas and corn.
3. Stir to ensure equal distribution.
4. Cover and simmer for 1 hour, stirring occasionally.
Keep leftover chili covered in the
refrigerator. To reheat, add water to desired consistency, and stir occasionally until heated through.
23 grams protein
44 grams carbohydrate
192 milligrams sodium