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No-Chop Skillet Chili
Diabetic Living Magazine
“This dump-and-simmer recipe is terrific for camping—or for dinner on a busy weeknight.”
1 teaspoon canola oil
12 ounces 95%-lean ground beef
1 (15 ounce) can no-salt-added red kidney beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 14.4-ounce package frozen sweet pepper and onion stir-fry vegetables
1 (1.25 ounce) package reduced-sodium taco or chili seasoning
2 to 3 teaspoons chili powder
2 tablespoons reduced-sugar ketchup
Shredded reduced-fat cheddar cheese, plain fat-free Greek yogurt, sliced black olives, thinly sliced green onions, and/or snipped fresh cilantro (optional)
1Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
2In a 10-inch cast iron skillet heat oil over campfire. Add ground beef; cook until browned. Stir in the next five ingredients (through chili powder). Cook 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in ketchup.
3Let stand 15 minutes to allow flavors to blend. If desired, top servings with cheese, yogurt, olives, green onions, and/or cilantro.