Easy Weeknight Chili

Easy Weeknight Chili Photo: Oxmoor House


  • Cooking spray
  • 1 pound ground round
  • 1 1/4 cups chopped onion (about 1 large)
  • 1 1/4 cups chopped green bell pepper (about 2 small)
  • 6 garlic cloves, minced
  • 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained and chopped
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 (1-ounce) envelope onion soup mix
  • 1 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 1/4 teaspoons hot sauce
  • 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.

Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.

  • Yield: 6 servings (serving size: 1 1/2 cups and 1 tablespoon cheese)

Nutritional Information

Calories per serving: 302
Caloriesfromfat per serving: 0.0%
Fat per serving: 6.6g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 29g
Carbohydrate per serving: 34.7g
Fiber per serving: 9.5g
Cholesterol per serving: 52mg
Iron per serving: 0.0mg
Sodium per serving: 277mg
Calcium per serving: 0.0mg

Good to Know

Not only is this dish ready to eat in 30 minutes, but it’s also diabetes-friendly. Though this recipe uses no-salt-added ingredients, the onion soup mix and hot sauce kick up the flavor. Serve with a side of whole-wheat toast.
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