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Usage Tips
Serve prepared Hot'n Spicy Chili with grated Cheddar or Monterey Jack cheese. For a chunkier chili, use boneless beef, cut into 1/2 inch (1 cm) cubes and simmer until beef is tender. Use mixed beans instead of kidney beans as a change of pace.
ALL YOU NEED
- 1 lb (500 g) ground meat
- 1 can (540 mL) kidney beans, drained and rinsed
- 1 can (796 mL) diced tomatoes, undrained
ALL YOU DO
- BROWN meat over medium-high heat in large skillet.
- STIR in beans, tomatoes and seasoning mix.
- BRING to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
MAKES 5 SERVINGS
TIPS
Instant Pot: Brown meat using sauté function. Add remaining ingredients and seasoning. Close lid and cook on high pressure for 10 minutes. Allow pressure to release naturally.
Use leftovers to make spicy burritos. Spoon onto a tortilla, add your favourite toppings, and wrap up.
Nutritional Information
- 25 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 360mg Sodium
- 5g Carbohydrates
- 1g Fiber
- 1g Sugar
- 1g Protein
Ingredients
SPICE (INCLUDING RED PEPPER), DEHYDRATED VEGETABLES (TOMATO, ONION, GARLIC), CORN MALTODEXTRIN, SALT, CORNSTARCH, SUGAR, CARAMEL COLOUR, FLAVOUR, SILICON DIOXIDE.
Allergen Statement
UPC Code (SIZE)
66200005320 (32g)
