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Smoky Beef and Brown Rice Chili

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Smoky Beef and Brown Rice Chili
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 8
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This rich, hearty chili gets its smoky flavor from the smoked paprika. If you want a milder, less smoky chili, omit or reduce the smoked paprika slightly.

Ingredients

1
lb lean (at least 80%) ground beef
1
medium onion, chopped
2
cups hot cooked brown rice
2
cups Old El Paso™ Thick 'n Chunky salsa
1
can (28 oz) crushed tomatoes
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup beef both or water
2
teaspoons chili powder
1
to 2 teaspoons smoked paprika
1
teaspoon ground cumin
1/4
teaspoon ground red pepper (cayenne)
Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired

Directions

  • 1 In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
  • 2 Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
  • 3 Spoon into bowls to serve. Top with desired toppings.
Tips  

If you like a spicier chili, go with a hot salsa. If you prefer things on the milder side, stick with a mild or medium salsa.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
2 1/2g
13%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
1090mg
45%
Potassium
530mg
15%
Total Carbohydrate
33g
11%
(
Dietary Fiber
7g
29%
,
Sugars
3g
)
Protein
16g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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