---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Two-Bean Chili
  Categories: Main dish, Soups/stews
       Yield: 10 servings
  
       1 lb Lean ground beef
     1/2 c  Chopped onion
      28 oz Canned whole tomatoes
            - undrained, cut into pieces
  15 1/2 oz Mexican Style Chili Beans
            -- (Van Camp’s), undrained
      15 oz Van Camp’s Red Kidney Beans
            -- (New Orleans Style)
            -- undrained
      15 oz Tomato sauce
       2 ts Chili powder
     1/4 ts Garlic powder
     1/8 ts Ground red pepper
            Shredded cheddar cheese
            -- (optional)
  
   In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain.  Add
   remaining ingredients except cheese.  Simmer 20 to 25 minutes or until
   flavors are blended.  Top with cheese, if desired.
   
   TEN 1 CUP SERVINGS
   
   MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and
   onion.  Microwave at HIGH 4 to 6 minutes or until meat is no longer pink,
   stirring once; drain.  Add remaining ingredients except cheese.  Microwave
   at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15
   minutes.  Top with cheese, if desired.
   
   NUTRITIONAL ANALYSIS per serving:
   * calories 208
   * carbohydrates 20 g
   * protein  14 g
   * fat 8 g
   * calcium 57 mg
   * sodium 670 mg
   * cholesterol 30 mg
   * dietary fiber 6 g
   
   Source: “Hurry, Let’s Eat!”
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
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