No-Chop Skillet Chili


1 teaspoon canola oil
12 ounces 95%-lean ground beef
1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 14.4-ounce package frozen sweet pepper and onion stir-fry vegetables
1 (1.25 ounce) package reduced-sodium taco or chili seasoning
2 to 3 teaspoons chili powder
2 tablespoons reduced-sugar ketchup
ΒΌ cup Shredded reduced-fat cheddar cheese, plain fat-free Greek yogurt, sliced black olives, thinly sliced green onions, and/or snipped fresh cilantro


Step 1
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.

Step 2
In a 10-inch cast iron skillet heat oil over campfire. Add ground beef; cook until browned. Stir in the next five ingredients (through chili powder). Cook 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in ketchup.

Step 3
Let stand 15 minutes to allow flavors to blend. If desired, top servings with cheese, yogurt, olives, green onions, and/or cilantro.

Nutrition Facts

Serving Size: 1 1/3 Cups Per Serving: 293 calories; protein 25.2g; carbohydrates 32.7g; dietary fiber 10.8g; sugars 9.2g; fat 5.6g; saturated fat 2g; cholesterol 52.7mg; vitamin a iu 1292.8IU; vitamin c 24.4mg; folate 4.6mcg; calcium 90.9mg; iron 4.6mg; magnesium 50.6mg; potassium 895.9mg; sodium 605.5mg. Exchanges:
2 1/2 Vegetable, 1 Starch, 2 1/2 Lean Meat

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