Chili |
| Ingredients
1/2 cup chopped green pepper
1/2 cup chopped onion
1 pound lean ground beef
1 can (14.5 oz.) no salt added tomatoes, chopped
1 can (8 oz.) no salt added tomato sauce
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1 bay leaf
1 Tbsp. chili powder
1 clove garlic minced or 1/4 tsp. dry minced garlic
1 can (16 oz.) red kidney beans, drained and rinsed
Directions
*Spray skillet with vegetable cooking spray.
*Brown ground beef, onion, and green pepper. Drain.
*Add the tomatoes, tomato sauce, paprika, cayenne pepper, bay leaf, and chili powder.
*Cover, simmer over low heat for about one hour, stirring occasionally. (Add more water if the mixture becomes too thick.) Then add the garlic and kidney beans. Heat thoroughly. Remove bay leaf before serving.
Results
Makes 6 cups
Serving Size: 1 cup
Calories per serving: 200
Carbohydrate: 18 grams
Fat: 5 grams
Sodium: 293 milligrams
* If fresh, dry kidney beans are cooked and then added to the recipe in place of the canned beans, the sodium decreases to 59 milligrams per serving.
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Alegent Health Immanuel Medical Center
Heart Failure Program 572-3353
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