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A low sodium recipe.

Chili con Carne Soup

1 tablespoon ( 25mL) vegetable oil
1 large onion, finely chopped
1 pound (454g) lean ground beef
3 (15-ounce/420mL) cans kidney beans, drained and rinsed
2 (28-ounce/784mL) cans chopped plum tomatoes, no salt added
4 cups (960mL) low sodium chicken stock
1 1/2 tablespoons (22.5mL) Mrs. Dash® Mesquite Grilling Blend™
2 tablespoons (30mL) Mrs. Dash® Extra Spicy Seasoning Blend
1 ounce (28g) square dark chocolate

Optional Garnishes
Grated cheddar cheese, sour cream, nachos

1. Add oil to large saucepan and heat. Add onion and cook until soft.
2. Add ground beef, increase heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
3. Stir in beans, tomatoes, stock, Mrs. Dash® Blends and chocolate. Bring to a boil, cover and simmer gently for 1 hour.
4. Ladle into mugs or large cups and garnish as desired.

Serves: 16; Serving Size: 9.4 ounces (266.8g).

Nutrititional Information Per Serving: Calories: 194; % of Calories from Fat: 22%; Total Fat: 5 g; Saturated Fat: 2 g; Unsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 11 mg; Sodium: 61 mg; Potassium: 674 mg; Carbohydrates: 24 g; Fiber: 9 g; Protein: 15 g;

Recipe and photograph provided courtesy of Mrs. Dash®; Alberto-Culver Company. All rights reserved.