Chili Stew

By gpawilson

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 cans (16 ounces each) hot chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons chili powder
• 1 /2 teaspoon salt
• Nutrition Facts
• 1 cup: 263 calories, 5g fat (2g saturated fat), 17mg cholesterol, 812mg sodium, 36g carbohydrate (0 sugars, 10g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.
• Originally published as Chili Stew in Taste of Home December/January 2004

Preparation

Step 1

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.