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  • Preparation Time

    10 minutes

  • Cooking Time

    2-3 hours

  • Difficulty Rating


  • Health Level


  • Serves


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  1. 1 lb. / 453 g 98% lean beef
  2. ½ med. purple onion,cut into small cubes
  3. 1 small can / 8 oz. / 240 g diced tomatoes, drained
  4. 2 small cans / 16 oz / 480 g dark kidney beans
  5. 1 can / 8 oz / 240 ml tomato sauce
  6. 2 cups / 480 ml water
  7. ¼ cup / 32 g ground chili powder


  1. Brown beef in large no-stick skillet slowly, breaking up pieces. Remove meat and set aside, and wipe skillet with paper towel.
  2. Add cubed onion and saute until transparent.
  3. Add diced tomatoes, and saute with onions until onions are browned.
  4. Add cooked beef, water, and kidney beans. Sprinkle chili powder into sauce.
  5. Cover and cook over low heat (simmer) for 2-3 hours. Serve hot.

Serving size: 1 cup

Exchanges per Serving: 1 Carb, 2 Protein, 0 Fat

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Comments 7

  1. I am making this right now. I would like to know what the protein/carbs/fats/ etc. are! I have looked and looked on the menu planner and this does not seem to be there. Sigh. There is a better way to run this web site!I really want to know the specifics, as I have doubled this recipe and I plan to freeze some, so info asap would be greatly appreciated. Thank you 🙂

  2. I haven’t tried this recipe yet and personally, I would use ground turkey… I would also add some more spices …. The list of “seasoning” in this recipe, is already pointing towards a more “blandish” flavor …. The choice is yours though … it still looks good…. I LOVE CHILI!

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