For a high protein meal, try this chili recipe:   


Healthy Chili Con Carne
By Terri Byars

2 pounds – Extra Lean ground beef (96/4)
2 small onions, finely chopped
2 green bell peppers, finely chopped
2 cans chopped green chile peppers
4 cans – Bush’s mild Chili Beans (For lower sodium, use low sodium kidney beans)  
4 cans – petite diced tomatoes
1 pound frozen corn
Garlic Powder
Chile Powder
Mrs. Dash Southwest Chipotle Seasoning blend
Worcestershire sauce (optional – high in sodium)

Cook ground beef, onions and peppers in a skillet until beef is browned and vegetables are tender.
While beef is browning open canned chiles, beans, and tomatoes and add to a soup pot.
Add cooked beef mixture and spices; bring to a boil and lower heat to simmer for 30 minutes. Sometimes I add corn for color.  If using corn, add during the last 5 minutes of cooking.  
Note:  I don’t measure the spices, I just pour until it looks good. I am pretty generous with the spices since I try to make mine low sodium.  If it still tastes bland, I add some Worcestershire sauce which adds sodium. 


Author: Terri Byars

I love to write. I have kept a journal since I was 13 years old. My hobbies are singing, reading, writing poetry, puzzles listening to Christian music, reading the bible. I have been a Christian since 1978. I have been married since 1986 and have two grown children and 4 grandchildren.


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