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Oh, man! I'm just settling in after another weekend away. I took my little one out of town to see friends and family for our Halloween celebration this year. It was so much fun to get out and do something different, but with traveling and holidays always comes stress!

To make things easy on myself this week, I decided to again have easy, stress free cooking going on in my kitchen as I settle back into my groove and also start preparing for the next holiday. One of my favorite too. Who doesn't love a holiday centered around food?

As it gets cooler outside, one of the first things that comes into my mind as a great dinner option is chili, and my mom makes one of the best, but... it takes time.

So, can you make a better-for-you chili with just a few ingredients without sacrificing any flavor?

I topped my chili with some of my favorites; reduced fat shredded Mexican cheese, queso fresco, reduced fat plain greek yogurt, avocado, and green onions! Some fresh cilantro would also be a nice touch.

As you can see, this chili ended up nice and hearty, just the way I like it!

Healthified 7 Ingredient Chili
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cup • Calories: 348.4 • Fat: 13.1 g • Carb: 32.5 g • Fiber: 9 g • Protein: 29.5 g • Sugar: 5.7 g • Sodium: 489.2 mg

Ingredients:
2 Cans Beans (I used 'No Salt' Red Kidney & Rosarita Premium Seasoned Black Beans.)
1 Lb. Extra Lean Ground Beef
1 White Onion, Diced
2 Cans 'No Salt' RO*TEL
1 Can Hunt's 'No Salt' Diced Tomatoes
1/2 C. Rosarita Enchilada Sauce
1 Tbsp. Chili Powder
Salt & Pepper to Taste

Optional Toppings: Plain Fat Free Greek Yogurt, Shredded Reduced Fat Cheese, Queso Fresco, Avocado, Green Onions, Cilantro, Etc.

Directions:

Drain and rinse the beans in a colander; set aside.

Place the beef and onion into a large stock/soup pot and cook over medium-high heat for 5-10 minutes or until the meat is cooked through and the onions are tender.

I got everything I needed from my local Walmart.

Add in the beans, RO*TEL, Hunt's 'No Salt' Diced Tomatoes, Rosarita Enchilada Sauce, and chili powder.

Bring everything to a boil.

Reduce the heat to low, cover and simmer for 10-15 minutes.