Soup, Stew and Chili: Warm Soup, Stew and Chili: G-Mom's Mildest American 'Chili'

This fast and easy mild chili will wow your family.

Author: Sharon Burress, CalorieKing.com member
Date: October 10, 2007

Suggestions: * Time allowing and to further allow the flavors to mingle, cover and refrigerate for the next day.

Make up a big pot and freeze for lunches to go.

Serves: 20 person(s)

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients:

3 Tbsp canola oil
1 very large green bell pepper, diced
1 very large onion, diced
2 Tbsp minced garlic
1.70 kg lean ground beef (95-97% fat-free)
1 (28 oz) can petite diced tomatoes
2 (26 oz) cans reduced-sodium condensed tomato soup
2 (15 oz) cans black beans (such as Bush's "Seasoned Recipe")
1 (30 oz) can light red kidney beans
1 pinch each of salt and black pepper, to taste

Directions:

In a large soup kettle or pan, add canola oil. Over moderate heat, sauté green pepper until soft. Add onion and garlic, and cook until onion is translucent.

Add ground meat, and break apart into very small pieces, browning the meat quickly. Stir in all other ingredients and bring to a low boil.

Reduce heat and simmer for 10 to 20 minutes, or more time, as needed.*

Variations:

Can replace lean ground beef with lean ground turkey.

If more heat is desired, serve with chili powder, crushed red peppers and/or hot sauce on the side.

Serving suggestions are not included in the nutritional analysis.