Prep Time: 5 min Cook Time: 10 min Serving Size: 1 & 1/2 cups Serves: 4
Nutrition Facts |
|
| Serving Size 1 & 1/2 cups (303g) | 4 servings per container |
| Amount per serving | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2.5g | 13% |
| Trans Fat 0g | |
| Cholesterol 35mg | 12% |
| Sodium 180mg | 8% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 8g | 29% |
| Total Sugars 7g | |
| Includes 0g Added Sugars | 0% |
| Protein 19g | |
| Vitamin D 0mcg | 0% |
| Calcium 60mg | 4% |
| Iron 4mg | 20% |
| Potassium 848mg | 20% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 11% Daily Value |
|
INGREDIENTS
½ pound 90% lean ground beef
1 small onion, chopped
1 (16 ounce) cans low sodium red kidney beans, drained and rinsed
2 (16 ounce) cans no salt added tomato sauce
1 tablespoon chili powder
1 teaspoon garlic powder
STEPS
- Cook ground beef and onion together in a pot. Drain to remove excess fat.
- Add beans, tomato sauce, chili powder, and garlic powder to the pot. Stir to mix ingredients.
- Cook over medium heat until heated through, about 10 minutes. Serve.
Nutrition Facts |
|
| Serving Size 1 & 1/2 cups (303g) | 4 servings per container |
| Amount per serving | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2.5g | 13% |
| Trans Fat 0g | |
| Cholesterol 35mg | 12% |
| Sodium 180mg | 8% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 8g | 29% |
| Total Sugars 7g | |
| Includes 0g Added Sugars | 0% |
| Protein 19g | |
| Vitamin D 0mcg | 0% |
| Calcium 60mg | 4% |
| Iron 4mg | 20% |
| Potassium 848mg | 20% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 11% Daily Value |
|
An Equal Opportunity Institution
*Adapted from an Iowa State University recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
