Chili Stew

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  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 2 (15 1/2 oz.) cans hot chili beans
  • 1 (16 oz.) can kidney beans, rinsed and drained
  • 1 (15 1/4 oz.) can whole kernel corn, drained
  • 1 (14 1/2 oz.) can diced tomatoes with garlic and onion
  • 1 (8 oz.) can tomato sauce
  • 1 (4 oz.) can chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt


In Dutch oven or large saucepan, cook beef, onion and green pepper over medim heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered 15 minutes, stirring occasionally.

Uses less fat, sugar and salt.

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