Chili Mac Skillet
Ingredients
12 oz lean ground beef
1 can (15.25 oz.) Del Monte Whole Kernel Corn, drained
1can (14.5 oz.) Del Monte Petite Diced Tomatoes
1 can (15 oz.) Bush’s Best Dark Red Kidney Beans, rinsed and drained
1 can (4 oz.) diced green chilies, drained
¾ -cup dried elbow macaroni
2 tsp chili powder
1 cup water
½-cup shredded cheddar cheese
Cook the meat in a large skillet until brown; drain.
Stir in corn, untrained tomatoes, beans, chilies, uncooked macaroni, chili powder and water.
Bring to a boil.
Reduce heat and cover; simmer for 12-15 minutes until the macaroni is tender.
Sprinkle with shredded cheese.
Cover and let stand for 5 minutes.
Makes 4 servings
Total time: 25 minutes
30-Minute Chili
Ingredients
1 lb ground chuck beef
¾-cup chopped yellow onion
1 pkg. (1.25 oz.) McCormick Chili Seasoning Mix
1 can (16 oz.) Bush’s Best Chili Beans, untrained
1 can (14.5 oz.) Hunt’s Diced Tomatoes, untrained
1 can (10 oz.) Ro-Tel Original Diced Tomatoes and Green Chilies, untrained
1 can (8 oz.) Hunt’s Tomato Sauce
1 cup water
Cook the beef and onions in a large saucepan over medium-high heat for 5 minutes or until the beef is crumbled and no longer pink, stirring occasionally; drain.
Stir in the seasoning mix. Add the remaining ingredients; bring to a boil.
Reduce the heat to medium; simmer for 10 minutes, stirring several times.
Makes 8 servings
Total time: 30 minutes
Source: Walmart flyer-Sunday, Feb. 10th, 2013. These are also available at www.walmart.com; scroll down to “Grocery and Pets”. Then go to “In Stores Now.” Now scroll down to “Food and Recipes Center.”
Mexican Pork and Bean Chili
Ingredients
2 tsp of olive oil
½ lb of pork tenderloin, cut into ½-inch cubes (about 1 cup)
1 cup of frozen diced/chopped onion
1 ½ cups of frozen diced/chopped green bell pepper
1 cup of rinsed and drained canned low-sodium red kidney beans (white cannellini beans can be used instead of kidney)
2 cups of canned low-sodium chopped tomatoes
½ cup of frozen or drained canned corn
2 Tbs of chili powder
2 tsp of ground cumin
Salt and freshly ground pepper
½ cup of reduced-fat sour cream
½ cup of chopped fresh cilantro
1 pkg of microwavable brown rice
Heat the oil in a large nonstick skillet over high heat.
Saute the pork, onion and bell pepper for 5 minutes, tossing to brown the meat on all sides.
Add the beans, tomatoes, corn, chili powder and ground cumin.
Lower the heat to medium, cover with a lid and simmer for 15 minutes.
Add salt and pepper to taste.
Serve chili in large bowls with brown rice (or white steamed rice, if you prefer), with sour cream and cilantro on the side.
Makes 2 servings
Work time: 20 minutes
Can be served with: A soft red wine
Source: “This writer knows beans about quick and easy chili” by Linda Gassenheimer-McClatchy Newspapers, Feb. 9, 2011
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