Classic Chili

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	372
Total Fat	15 g
Saturated Fat	6 g
Sodium	517 mg
Total Carbohydrate	29 g
Dietary Fiber	7 g
Protein	33 g

Servings and Times

Servings

Tip: Save the leftovers for lunch.

Ingredients and Preparation

Ingredients	Measures
90% reduced-fat ground beef	1 pound
Small white onion, chopped	1
Green bell pepper, chopped	1
Garlic cloves, minced	2
Diced tomatoes with added puree	1 (28-ounce) can
Kidney beans, drained	1 (16-ounce) can
Cumin	3 tablespoons
Chili powder	2 tablespoons
Dried oregano	1½ teaspoons
Salt	¼ teaspoon
Light sour cream	¼ cup
Reduced-fat grated cheddar cheese	¼ cup

Directions
Heat a Dutch oven or large pot over medium-high heat. Add beef and brown, breaking with a wooden spoon or spatula until cooked through, about 5-7 minutes.
Stir in onion, pepper, and garlic. Cook 3-4 minutes, until vegetables are slightly softened.
Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, and salt.
Bring to a boil, then reduce to medium heat and simmer, stirring occasionally for 20 minutes or more, until the chili reaches desired thickness.
Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.

Exchanges
3 lean meats; 1.5 very lean meat substitutes; 1.5 starches; 1 vegetable

Side Suggestions: Crusty Bread (Italian or French)

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