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Ingredients30 m servings 260 cals
Original recipe yields 5 servings
- Heat a skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Drain one can of black beans pour into a large pot over medium heat; add second can black beans, tomato sauce, salsa, and chili seasoning mix. Stir cooked ground round into the beans mixture, bring to a simmer, and cook until the flavors blend, 20 to 25 minutes.
- Cook's Note:
- You can also just use regular tomato sauce and black beans, rather than their no-salt-added versions.
Per Serving: 260 calories; 5 g fat; 33.6 g carbohydrates; 21.8 g protein; 30 mg cholesterol; 464 mg sodium. Full nutrition
ReviewsRead all reviews 2
Fantastic! I am not a chili fan, mainly because I don’t like kidney beans, but my husband loves chili and had been saying he wanted to make some, so I told him to find a recipe without kidney ...