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1/2 pound lean ground beef
1 (15.5 ounce) can kidney beans, drained (save liquid) and rinsed
1/3 cup reserved bean liquid
1 cup "no salt added" canned tomato puree
1 tablespoon instant minced onion
1-1/2 tablespoons chili powder
Cook beef in hot pot until lightly browned. Drain off fat.
Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.
Each serving contains about 230 calories, 9 g fat, 15 g protein, 35 mg cholesterol, 580 mg sodium, and 20 g carbohydrates.
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