RUSH HOUR CHILI
3/4 pounds extra-lean ground beef
1 (15.5 or 15 ounce) can kidney beans, drained, rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 cups cold water
2 teaspoons chili powder
FOR SERVING:
hot cooked spaghetti or macaroni
shredded reduced-fat cheese
sour cream
In 3-quart nonstick saucepan or Dutch oven, cook ground beef over medium-high heat, stirring frequently, until brown; drain.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring occasionally, until thoroughly heated.
Serve over spaghetti or macaroni, then top with shredded reduced-fat cheese and sour cream.
Servings: 4
Source: Pillsbury Good for You: Fast and Healthy Family Favorites
3/4 pounds extra-lean ground beef
1 (15.5 or 15 ounce) can kidney beans, drained, rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 cups cold water
2 teaspoons chili powder
FOR SERVING:
hot cooked spaghetti or macaroni
shredded reduced-fat cheese
sour cream
In 3-quart nonstick saucepan or Dutch oven, cook ground beef over medium-high heat, stirring frequently, until brown; drain.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring occasionally, until thoroughly heated.
Serve over spaghetti or macaroni, then top with shredded reduced-fat cheese and sour cream.
Servings: 4
Source: Pillsbury Good for You: Fast and Healthy Family Favorites
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