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Quick Chili And Rice |
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Serves: 8
Print this Recipe
1 1/2 pounds lean ground beef (85% lean)
1 large onion, chopped (about 1 cup)
2 tablespoons chili powder
1/4 teaspoon ground red bell peppers
3 cups V8 100% vegetable juice
2 (16-ounce) cans CAMPBELL's pork and beans in tomato sauce
8 cups hot cooked rice, cooked without salt
1. In Dutch oven over medium-high heat, cook beef, onion, chili powder, and pepper until beef is browned, stirring to separate meat. Pour off fat.
2. Add vegetable juice and beans. Heat to a boil. Reduce heat to low. Cook 10 minutes, stirring occasionally. Serve over rice. If desired, garnish with green onion.
EXCHANGES
Starch 5
Meat, very lean 2
Fat 1
PYRAMID SERVINGS
Starch 4 1/2
Vegetable 1
Meat 1
NUTRITION FACTS
Calories 522(122 calories from fat)
Fat 14 g
Saturated Fat 5 g
Cholesterol 57 mg
Sodium 668 mg*
Carbohydrate 74 g
Dietary Fiber 7 g
Sugars 12 g
Protein 25 g
* >400 mg of sodium
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