Make this quick and easy chili to fuel your crew for more swimming and hiking adventures!
Perfectly Balance Your Plate
Serve with 1 cup unsalted corn tortilla chips.
2 tbsp oil
1 lb (450g) lean ground beef
1 pkg (26 oz/750 g) frozen mixed vegetables, about 6 cups
3 tbspChili Seasoning
1 can (796 ml/27 oz) crushed tomatoes
1 can (540 ml/18 ml) unsalted kidney beans, drained and rinsed
Toppings (optional): yogurt, grated cheddar cheese, sliced green onions
- Heat oil in Sauté Pan over medium-high heat.
- Crumble in beef and stir-fry 4–5 min. Stir in veggies and seasoning; cook 4 min until veggies are softened.
- Add crushed tomatoes and beans to pan; simmer 10 min, stirring often.
Per serving: Calories 380, Fat 14 g (Saturated 3.5 g, Trans 0.3 g), Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 41 g (Fibre 11 g, Sugars 11 g), Protein 25 g.
Put a bag of frozen vegetables in your cooler while camping to help keep everything else nice and cold!