Serving Size: 1½ cups
Try different kinds of canned beans (pinto, kidney, navy) for variety. Chop green pepper and onion, and add to chili for extra vegetable servings. Double the recipe so extra portions can be frozen in individual containers.
½ pound lean ground beef
2 cans diced tomatoes, undrained
1 can spicy chili beans, undrained
3 teaspoons chili powder
Shredded Cheddar cheese
In 3-quart saucepan or 10-inch skillet, cook beef over medium-high heat, stirring often, until thoroughly cooked; drain. Stir in tomatoes, chili beans and chili powder. Heat mixture to boiling. Reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally. Top individual servings with shredded cheese. Makes 4 servings.
Recipe from Fast & Healthy Meals for Kids