Ten-Minute Chili

Name: Ten-Minute Chili
Yield: Makes: 4 servings
Ingredients: Garnishes (optional): sliced scallions (green onions) and sour cream, plain nonfat yogurt, or shredded Cheddar cheese; Salt and freshly ground black pepper; ½ cup spaghetti sauce; ½ to 1 tablespoon ground cumin, or to taste; 1 to 2 tablespoons chili powder, or to taste; ½ pound ground lean beef round; 1 tablespoon vegetable or olive oil; 1 can (16 ounces) pink or small red kidney beans

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

When my daughter was 6 years old, she was not only a picky eater whose intake of food was limited to 10 items—chili among them—but also the kind of kid who might not feel hungry at 6:00 but two minutes later was ravenous. And so I came up with this incredibly easy recipe.

Serve with boiled white rice, couscous, or pasta.

Ingredients

1 can (16 ounces) pink or small red kidney beans
1 tablespoon

Lunch
Spicy
Gluten-free

Method

Drain and rinse the beans. Heat the oil in a large skillet over medium heat. Crumble the meat into the skillet and sauté until the meat is somewhat brown, about 3 minutes.
Add the chili powder and cumin and cook, stirring frequently, about 1 minute, then stir in the beans and spaghetti sauce. Cover and simmer until heated through, 5 minutes. Season to taste wit