Nonstop, No-Chop Chili -- Cooking Light September 2002 |
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Prep Time: 16 Minutes Cook Time: 29 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3/4 pound(s) ground round |
2 cup(s) water |
1 can(s) corn |
2 tablespoon(s) chili powder |
1 tablespoon(s) sugar |
21/2 teaspoon(s) ground cumin |
11/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) salt |
16 ounce(s) chili beans undrained |
14 1/2 ounce(s) no salt added diced tomatoes undrained |
1 cup(s) salsa |
Directions:
1. Cook ground round in a large Dutch oven coated with cooking spray over medium high heat 4 minutes or until beef is browned, stirring occasionally. Stir in water and remaining ingredients, and bring to a boil. Reduce hear, and simmer 25 minutes. Yield: 6 one cup servings.
2. calries (28% from fat); Fat 8g (sat 2.8, mono 2.4g, poly 0.6); Protein 18g; carb 30.5 g; fiber 7.2 g; chol 24mg; iron 3.9mg; sodium 649mg; calc 96mg
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