Flavorful Southwestern Chili
Simple & Delicious
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Freezer
TIME: Prep/Total Time: 30 min.
Ingredients:
2 pounds ground beef
1-1/2 cups chopped onions
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Directions:
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Serve desired amount. Cool the remaining chili; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
One serving:1 cup (prepared with lean ground beef)
Calories: 245, Fat:7 g, Saturated Fat:3 g, Cholesterol:
Diabetic Exchange:
2 lean meat, 1 starch, 1 vegetable, 1 fat.
Beth Layman :)
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