30 Minute Chili

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Dry taco seasoning mix

  Campbell soup company, pace

  5 tbsp or 13g

• Kidney beans

  All types, mature seeds, canned

  1 ¾ cup or 448g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 cup or 241g

• Tomato sauce

  No salt added

  1 cup or 245g

• Water

  Plain, clean water

  1 cup or 237g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Heat a large saucepan over medium-high. Add the ground beef and chopped onions; cook, breaking up the meat, until browned and no longer pink, 5–10 minutes. Drain excess fat.
2. Stir in the chili seasoning mix and cook 30 seconds to bloom the spices.
3. Add the kidney beans, diced tomatoes, tomatoes with green chilies, tomato sauce, and water. Stir well and bring to a boil.
4. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened and flavors meld, about 10 minutes.
5. Serve hot and top each bowl with shredded cheddar cheese.