Frugal Chili

I serve this with crusty bread and a green salad for a quick and inexpensive meal. Patricia N. Mequon, WI Prep Time: 15 min Cook Time: 20 min Servings: 4 - 6 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

green pepper(s)

ground beef

Bush's Dark Red Kidney Beans (15 oz.)

Heinz Chili Sauce

McCormick Chili Powder

1 small onion(s) 1/2 cup textured vegetable protein 1 green pepper(s) 1 lb. ground beef 1 can Bush's Dark Red Kidney Beans (15 oz.) 2 tbsp. Crisco Vegetable Oil 1 bottle Heinz Chili Sauce McCormick Chili Powder

Preparation

1. Heat oil in a saucepan. Chop onion and pepper, and fry for about 5 minutes, until lightly golden.


2. Add the meat and brown, until no longer pink.


3. Add reconstructed TVP, chili sauce, chili powder, and salt and pepper to taste.


4. Cook on low heat for 10 minutes. Add beans (drained and rinsed), mix, and cook for another 5 minutes.

Cook's Notes

I use TVP (textured vegetable protein) as a filler on any recipe using ground meat. It extends the portions and adds protein to the meal, while reducing the total proportion of fat per serving. And the best part is that no one in my family knows about it. TVP is available in the health section of the grocery store, costs about $2.99 per package (you can get about 6 portions out of a package) and it lookes like coarse bread crumbs. It is reconstructed by adding and almost equal amount of boiling water. Also, for this recipe you can substitute ground chicken or turkey for the beef and 2 stalks of celery for the green pepper.

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