Recipe: 20-Minute Chili


1 1/2 pound(s) cooked extra lean ground beef, Brown in pan
15 oz Pace Thick & Chunky Mild Cilantro Salsa, Use an entire jar
30 oz canned diced tomatoes, Add to browned meat
3 clove(s) garlic clove(s), Finely Chopped (medium)
1/4 cup(s) cilantro, Chopped
1 Tbsp chili powder
1/2 tsp cayenne pepper, Or desired amount of heatness
30 oz canned kidney beans, 2 Cans of Drained and Rinsed Beans

1 Tbsp bay leaf, 1 md to lrg bay leaf (whole)
2 tsp dried oregano
1 Tbsp ground cumin
1 Tbsp olive oil
1 Tbsp table salt, To taste
1/2 Tbsp black pepper, to taste


Heat EVOO in pan, then add and brown beef with garlic and half the
chopped cilantro in a pan.
Add Salsa, canned tomatoes, and Kidney Beans.
Add salt & pepper, chili powder, cumin, oregano, cayenne pepper, and bay leaf.
Stir all ingredients. Simmer for at least 20 mins.
Just before serving add the rest of the fresh cilantro, or top each bowl with cilantro.
Makes 1 cup serving.

Serving Size: 1 cup

PointsPlus per Serving: 4


2 Responses to Recipe: 20-Minute Chili

  1. Sounds lovely, but really it should be cooked four 40 minutes to an hour at least. Otherwise it won’t truly have enough time to thicken and become juicy and delicious. The flavours need time to develop. Sounds really delicious though.

    • You can most certainly allow it to cook longer. Although, the flavors come together VERY quickly with this recipe. So, it does not need a lot of time, especially if you are in a hurry. I promise you won’t be disappointed if you allow it only cook for 20 mins. This is my own personal recipe I created a few years ago and my family LOVES this recipe! My kids inhale it, which is great because it so low in calories and fat, and loaded with veggies!

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