Ingredients

• 1/2 pound lean ground beef

• 1 (15.5 ounce) can kidney beans, drained (save liquid) and rinsed

• 1/3 cup reserved bean liquid

• 1 cup "no salt added" canned tomato puree

• 1 tablespoon instant minced onion

• 1-1/2 tablespoons chili powder

Directions

Cook beef in hot pot until lightly browned. Drain off fat.

Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.

Serves 4

Each serving contains about 230 calories, 9 g fat, 15 g protein, 35 mg cholesterol, 580 mg sodium, and 20 g carbohydrates.