1 lb. ground beef (93% lean or leaner) 1/2 c. chopped onion 1 can (15 oz.) pinto beans, drained and rinsed 2 cans (8 oz.) no-salt added or regular tomato sauce 1 c. frozen corn 1 c. water 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. garlic powder 1 tsp. dried oregano leaves 1/4 tsp. pepper hot cooked whole wheat macaroni (optional)
Toppings (optional): Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt
What to do:
1. Heat large nonstick skillet over medium heat until hot. Add ground beef and onions; cook 8 -10 min., breaking beef into 3/4-in. crumbles and stirring occasionally. Remove drippings. 2. Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20-25 min., stirring occasionally. Serve over baked potatoes or whole wheat macaroni, if desired. Garnish with toppings, as desired.
Variations: * Cincinnati-Style Beef Chili: Stir in 1 tsp. cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
* Moroccan-Style Beef Chili: Substitute 1 c. frozen peas for corn. Stir in 1 tsp. pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.
* Test Kitchen Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
