Ingredients
1
lb lean (at least 80%) ground beef
3/4
cup chopped onion
1
pouch (4 oz) 100% spinach puree
1
can (15 or 16 oz) chili beans in sauce, undrained
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
can (14.5 oz) diced tomatoes, undrained
1
can (8 oz) tomato sauce
2
teaspoons chili powder
Preparation
In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
