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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 pound ground round |
1 1/4 cups chopped onion (about 1 large) |
1 1/4 cups chopped green bell pepper (about 2 small) |
6 garlic cloves, minced |
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained and chopped |
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained |
1 (8-ounce) can no-salt-added tomato sauce |
1 (1-ounce) envelope onion soup mix |
1 cup water |
3 tablespoons chili powder |
1 tablespoon paprika |
1 1/4 teaspoons hot sauce |
6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.
2. Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.
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