This was quite good, though I would cut back on the amount of the Picante salsa for us. Bettie and I both felt it was spicy even though I had used the mild sauce. Lyle however thought it was good just the way it was. I added an extra can of beans as we like our chili thick.
Do use at least 85% lean ground beef and I would buy it from a butcher if you can so you are sure there is no filler in it. This was quick to fix, and tasty. Good on a cold evening when you are in a hurry for supper.
1 pound lean ground beef
Salt and pepper to taste
1 28 ounce can diced tomatoes, undrained
1 24 ounce jar gluten free salsa such as Pace Picante Salsa
1 15 ounce can gluten free chili beans*, black beans or kidney beans undrained (I used two cans, one drained)
Shredded cheese (optional)
In a medium skillet brown ground beef on medium high heat. Drain and set aside.
In a large saucepan combine tomatoes with juice, salsa, and beans with liquid. Bring to boiling, reduce heat. Simmer for 5 minutes. Stir in ground beef. Return to boiling; reduce heat. Simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
Top each bowl with cheese if desired.
*If it says food starch or emulsifiers it might have gluten it it.
Nutrition per serving: 224 calories, 4g fat, 2g saturated fat, 46mg cholesterol, 898mg sodium, 25g carbohydrate, 7g fiber, 22g protein