Servings:
5
Yield:
5 servings
Ingredients
Directions
In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.
Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
Serve with sprinkled cheese on top.
Nutrition Facts (per serving)
| 488 | Calories |
| 29g | Fat |
| 35g | Carbs |
| 24g | Protein |
