• Brown beef and onion in a large heavy pot over med-high, 10 min. Add garlic; cook 3 min. Add chili powder, salt and pepper; cook 1 min. Stir in diced tomatoes, tomato sauce and 1/2 cup water. Bring to a simmer, partially cover and cook 20 min.

  • Drain and rinse kidney beans. Stir into pot and heat through. Serve topped with diced avocado, sour cream, cilantro and hot sauce, if desired. Prep Ahead: Clean cilantro and wrap in a paper towel; drain and rinse kidney beans; chop onion and garlic.

Nutrition Facts

418 calories; 16 g total fat; 1056 mg sodium. 30 g carbohydrates; 37 g protein;