This hearty, protein-packed chili can feed the whole family for only $5. For those trying to eat healthy on a budget, this one’s a win-win.
lean ground meat (15% fat)
canned kidney beans with liquid
canned diced tomatoes with liquid
Brown meat and onions in a large skillet over medium-high heat (350°F in an electric skillet). Drain fat.
Add undrained beans, tomatoes with liquid, and chili powder.
Reduce heat to low (250°F in an electric skillet), cover, and cook for 10 minutes.
Serve warm. Refrigerate leftovers within 2 hours.
Serve with shredded cabbage, low-fat sour cream, cilantro, or grated cheese.
Add other vegetables, such as bell peppers, carrots, celery, and corn, if desired.
Add cumin powder, dried oregano, or red pepper flakes in step 2 for extra flavor!