Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 1 lb lean ground beef
- 1 tbsp vegetable oil
- 1 onion (diced)
- 4 garlic cloves (minced)
- 2 tbsp Paprika
- 1 tsp ground chipotle powder
- 2 tsp cumin
- 2 cans tomato sauce (8-oz cans)
- 2 cans diced tomatoes (14.5-oz cans with juice)
- 2 cans kidney beans (14.5-oz cans with juice)
- 1 cup frozen corn
- Low fat sour cream (optional)
- Shredded low fat cheddar cheese (optional)
- 1/2 avocado sliced (optional)
Instructions
- Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle powder and cumin then cook for 2 minutes more.
- Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices and frozen corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
- Ladle into bowls, and serve with optional toppings, if desired add the shredded cheddar, sour cream, and/or sliced avocado.
Nutrition Facts
- Number of Servings Per Container: 6
- Serving Size: 1 cup
- Calories: 470
- Total Fat: 13g, 17%
- Saturated Fat: 3.5g, 17%
- Trans Fat: 0g, 0%
- Cholesterol: 80mg, 27%
- Sodium: 500mg, 22%
- Total Carbohydrate: 53mg, 19%
- Dietary Fiber: 14g, 48%
- Total Sugars: 10g
- Added Sugars: 0g, 0%
- Protein: 37g, 75%
- Vitamin D: 0.15mcg, 0%
- Calcium: 110mg, 8%
- Iron: 6mg, 32%
- Potassium: 1200mg, 26%