Adding extra veggies to your chili is easy with this simple recipe.
Meat and Veggie Chili
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 1 lb lean (at least 80%) ground beef
- 3/4 cup chopped onion
- 1 pouch (4 oz) 100% spinach puree
- 1 can (15 or 16 oz) chili beans in sauce, undrained
- 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 teaspoons chili powder
Instructions
-
Step1In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
-
Step2Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
Nutrition
290
Calories
10g
Total Fat
22g
Protein
28g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 1/2g
- Cholesterol
- 45mg
- 16%
- Sodium
- 1020mg
- 42%
- Potassium
- 820mg
- 23%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 8g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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