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Quick Chili

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Quick Chili
En Español

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  • Makes: 4 servings

Quick chili is perfect for a cold evening when you're short on time. Serve it over brown rice or whole grain pasta. 

Ingredients

  • 1/2 pound ground beef, 90% lean
  • 1 can kidney beans (15 1/2 ounces, with liquid)
  • 1 cup tomato sauce, unsalted
  • 1 tablespoon onion, instant minced
  • 1 1/2 tablespoons chili powder

Directions

1. Thoroughly cook ground beef in skillet until browned (internal temperature of 160 degrees). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.

2. Drain off fat into container.

3. Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.

4. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

5. Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.

Notes

Learn more about:

Source: University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards, Vol. 1, 2000

Nutrition Information

Serving Size: 3/4 cup prepared chili, 1/4 of recipe (233g)
Nutrients Amount
Total Calories 222
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 37 mg
Sodium 172 mg
Carbohydrates 24 g
Dietary Fiber 8 g
Total Sugars 4 g
Added Sugars included 4 g
Protein 18 g
Vitamin D 0 mcg
Calcium 56 mg
Iron 4 mg
Potassium 716 mg
N/A - data is not available
Nutrients Amount
Total Calories 222
Total Fat 6 g
Saturated Fat 2 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 37 mg
Carbohydrates 24 g
Dietary Fiber 8 g
Total Sugars 4 g
Added Sugars included 4 g
Protein 18 g
Minerals
Calcium 56 mg
Potassium 716 mg
Sodium 172 mg
Copper 294 mcg
Iron 4 mg
Magnesium 59 mg
Phosphorus 227 mg
Selenium 11 mcg
Zinc 4 mg
Vitamins
Vitamin A 65 mcg RAE
Vitamin B6 0 mg
Vitamin B12 1 mcg
Vitamin C 3 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 18 mcg
Folate 107 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 6 mg
Choline 68 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
3/4 cups
Protein Foods
3 1/4 ounces

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