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Tangy Beef Chili

Tangy Beef Chili

Not only is this tasty chili quick to make, the blue cheese wedge adds a velvety, tasty accent.– Luann Maner, Taylor, Arizona.


  • 1 pound lean hamburger (90% lean)
  • 1 little green pepper, sliced
  • 1 small onion, chopped
  • 1 can (15 ounces) Cattle ranch Style beans (pinto beans in skilled tomato sauce)
  • 2 cans (14 -1/ 2 ounces each) no-salt-added diced tomatoes, undrained
  • 4 teaspoons chili powder
  • 1-1/4 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 6 The Chuckling Cow cheese, optional


  • In a big pan, cook the beef, green pepper and onion over medium heat up until meat is no longer pink; drain.
  • Stir in the beans, tomatoes, chili powder, cumin and pepper. Bring to a boil. Minimize heat; cover and simmer for 15 minutes or until flavors are mixed. Leading with cheese if desired.
Nutrition Truths

1 cup: 219 calories, 8g fat (3g filled fat), 47 mg cholesterol, 417 mg sodium, 18 g carb (5g sugars, 6g fiber), 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

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