1/2 pound lean ground beef
15-1/2-ounce can kidney beans, drained (save liquid)
1/3 cup bean liquid
1 cup "no salt added" canned tomato puree
1 tablespoon instant minced onion
1-1/2 tablespoons chili powder
Cook beef in hot frying pan until lightly browned. Drain off fat. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.
Each serving contains about 230 calories, 9 g fat, 15 g protein, 35 mg cholesterol, 580 mg sodium, and 20 g carbohydrates.