Ingredients for Speedy Salsa Beef Chile
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How to Make Speedy Salsa Beef Chile
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
- Add diced onion and celery to the pot. Saute for 5-7 minutes, until softened.
- Stir in minced garlic, chili powder, and cumin. Cook for 1 minute more, stirring constantly, until fragrant.
- Add crushed tomatoes, water, salsa, and corn to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in rinsed and drained kidney beans. Add salt and pepper to taste.
- Continue to simmer, covered, for another 5-10 minutes, or until beans are heated through and the chili has thickened slightly.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
45g
Fat
25g
Carbs
13g