|Preparation Time||5 Minutes|
|Cook Time||25 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Beef; Beans|
|Category||Beans & Legumes; Meat|
|Type||Main Dish; Side Dish|
|Cook Method||Stove Top; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Gluten Free; Heart Healthy; High Protein; High Fiber|
1 pound extra-lean ground beef
1/2 cup chopped onion
4 cups canned kidney beans, rinsed and drained
1 cup chopped celery
1 teaspoon sugar
1 1/2 tablespoons chili powder or to taste
Water, as desired
2 tablespoons gluten-free cornmeal
Seeded and chopped jalapeno peppers, as desired
In a soup pot, add the ground beef and onion. Over medium heat, sautï¿½ until the meat is browned and the onion is translucent. Drain well.
Add the tomatoes, kidney beans, celery, sugar, and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring frequently.
Uncover and add water to desired consistency. Stir in cornmeal. Cook for at least 10 minutes more to allow the flavors to blend.
Ladle into warmed bowls and garnish with jalapeno peppers, if desired. Serve immediately.
Calories: 254 cal
Total fat: 8g
Saturated fat: 3g
Monounsaturated fat: 3g