• 11 ounces ground chuck
• 1-1/4 cups canned Mexican style stewed tomatoes
• 11 ounces canned spicy chili with beans
• 5 ounces canned red kidney beans
• 5 ounces canned pinto beans
• 1/4 tsp. garlic powder
• 1 Tbs. plus 1 tsp. cilantro, chopped
• 2 tsp. chili powder
• 1/4 tsp. poultry seasoning

Brown beef in a heavy nonstick skillet over medium high heat 5-7 minutes until no visible pink shows. Drain and discard excess fat. Add remaining ingredients and salt and pepper to taste. Bring to a boil. Cover pan, reduce heat to low and simmer at least 30 minutes. Remove lid and cook 30 minutes or to desired consistency.

Per serving: calories 327, fat 14.3g, 39% calories from fat, cholesterol 54mg, protein 23.1g, carbohydrates 27.0g, fiber 9.1g, sugar 4.1g, sodium 299mg, diet points 6.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.4, Lean meat: 2.0, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 0.4

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