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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day, assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too. Ingredients:
1 pound ground turkey or beef |
1 medium onion, halved and thinly sliced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 to 3/4 cup water |
1 to 2 tablespoons brown sugar |
1 tablespoon chili powder |
1 tablespoon white vinegar |
2 teaspoons prepared mustard |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through. Yield: 4 servings.
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