• Prep Time: 5 min

  • Cook Time: 10 min

  • Serving Size: 1 & 1/2 cup

  • Serves: 4

  • Prep Time: 5 min

  • Cook Time: 10 min

  • Serving Size: 1 & 1/2 cup

  • Serves: 4

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 6g8%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 180mg8%
Total Carbohydrate 28g10%
Dietary Fiber 8g29%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein 19g
Vitamin D 0mcg0%
Calcium 60mg4%
Iron 4mg20%
Potassium 848mg20%
*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

  1. Cook ground beef and onion together in a pot. Drain to remove excess fat.
  2. Add beans, tomato sauce, chili powder, and garlic powder to the pot. Stir to mix ingredients.
  3. 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 6g8%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 180mg8%
Total Carbohydrate 28g10%
Dietary Fiber 8g29%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein 19g
Vitamin D 0mcg0%
Calcium 60mg4%
Iron 4mg20%
Potassium 848mg20%
*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

*Adapted from an Iowa State University recipe

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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.