Source: dLife

A classic chili recipe with beef and beans.

Servings

12 oz extra lean ground beef (5% fat)
15.5 oz Beans, kidney, unsalted, fat free, canned
8 oz frozen red, yellow and green pepper strips
14.5 oz whole canned unsalted tomatoes
1.25 oz taco seasoning
1 tsp sugar
1 cooking spray

1 Heat a saucepot over medium high heat, and spray with cooking spray. Add beef and cook for 4 minutes, stir occasionally.
2 Put the beans and pepper mixture in a strainer and run under cold water to clean and thaw. Add to the saucepot, bring to a boil, cover, and let simmer for 30 minutes. Serve with cornbread.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.