1 pound 90% lean ground beef (or turkey)
1 can low-sodium red beans
1 can low-sodium kidney beans
1 can Ro-tel
1 can diced tomato (or you can dice 2-3 regular tomatoes)
1 medium green pepper
1 medium onion
2 cups water
1. Cook ground meat until done
2. Dice green pepper and onion.
3. Combine all ingredients in large stock pot. Simmer 1 hour stirring occasionally.
4. Serve warm or prepare to store
Saving some for later?
Chili makes great leftovers so before packing it away, let the mix cool before refrigerating or freezing. You may choose to refrigerate in an air-tight container if you will be enjoying the chili within 4-5 days. Otherwise, you may choose to freeze the mix. I find it easy to separate the chili into appropriate portion sizes using plastic freezer bags. As shown in the picture below I place a medium size freezer bag into a large cup then spoon the mixture into the bag (this creates less mess). After you have portioned out your servings, press all the air out of the bag, label them, then place in freezer.
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