Ingredients 2 pounds extra-lean ground beef, chicken or turkey
2 cups chopped onion
3/4 cup each of chopped celery, green pepper & carrot
1 (16 ounce) can of kernel corn
3 garlic cloves, minced
3 tablespoons chili powder
2 (16 ounce) jars of salsa (hot or mild)
1 (32 ounce) Kitchen Basics Original or Unsalted Beef Stock
1-2 (15 ounce) can kidney beans, rinsed and drained
Directions In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper, carrot, corn and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients (except kidney beans) and bring to a boil. Reduce heat; cover and simmer for 1-2 hours. Add kidney beans and heat through just before serving. Add salt & pepper to taste.
Garnish: shredded cheddar cheese, sour cream & scallions.
Additional Serving Suggestions: Serve over pasta, mashed potatoes or rice for a hearty twist!
Nutritional Information - click here for nutritional key.
This recipe was analyzed using one 15-ounce can of kidney beans.
The sodium content per serving drops to 990 milligrams when replacing the regular Kitchen Basics Beef Stock with Kitchen Basics Unsalted Beef Stock.
