Notes:
This is a staple on my Core Plan.  I like the chili served as is, or poured over whole wheat angel hair pasta, or poured over a baked potato.  I top it with fat-free shredded cheddar, a dollop of fat-free sour cream and sliced black olives and green onion.

Servings: 6

Ingredients:
1 Lb. Diet Lean ground beef
1 medium yellow onion, diced into thick cubes
1 can (14.5 oz) Ro-tel Tomatoes (mild)
1 can (12 oz) tomato sauce (with no added sugar or high-fructose corn syrup)
1 can (small) tomato paste (no added sugar or high-fructose corn syrup)
1 can (15 oz) light red kidney beans, drained and rinsed (to reduce sodium)
1 can (15 oz) white beans (cannellini), drained and rinsed (to reduce sodium)
1/2 package Chili Man chili seasoning

OPTIONAL:
Cooked and drained whole wheat angel hair pasta,
Fat-free shredded cheddar cheese
Fat-free sour cream
Chopped green onion
Sliced black olives

Directions:
In large pot, brown ground beef for 10 minutes over medium heat until almost done, stirring occassionally.
Drain any liquified fat from pan.
Stir in chopped onion and cook until onion is translucent and meat is browned, stirring often.
Sprinkle 1/2 package of Chili Man chili evenly over meat mixture, stir, then immediately dump in
Ro-tel tomatoes and tomato sauce.
Stir to mix evenly. Add tomato paste and stir until mixture is consistent all the way through.
Dump in beans and stir to mix thoroughly.
Bring to a boil, stirring constantly.
Reduce heat to slow simmer.
Simmer for 20 minutes, stirring on occassion.

(Tastes even better after being refrigerated over night!)

Submitted by:
Jane