By Mayo Clinic Staff

Dietitian's tip:

It's a good idea to wear rubber or plastic gloves when preparing hot peppers such as jalapenos because the oils can burn your eyes and skin. If you don't wear gloves, thoroughly wash your hands with soap and hot water after handling the peppers.

Number of servings

Serves 8


    1 pound extra-lean ground beef
    1/2 cup chopped onion
    2 large tomatoes (or 2 cups canned, unsalted tomatoes)
    4 cups canned kidney beans, rinsed and drained
    1 cup chopped celery
    1 teaspoon sugar
    1 1/2 tablespoons chili powder or to taste
    Water, as desired
    2 tablespoons cornmeal
    Jalapeno peppers, seeded and chopped, as desired


In a soup pot, add the ground beef and onion. Over medium heat saute until the meat is browned and the onion is translucent. Drain well.

Add the tomatoes, kidney beans, celery, sugar and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring frequently. Uncover and add water to desired consistency. Stir in cornmeal. Cook for at least 10 minutes more to allow the flavors to blend.

Ladle into warmed bowls and garnish with jalapeno peppers, if desired. Serve immediately.

Nutritional analysis per serving

  • Total fat 8 g
  • Calories 254
  • Protein 20 g
  • Cholesterol 40 mg
  • Total carbohydrate 27 g
  • Dietary fiber 10 g
  • Monounsaturated fat 3 g
  • Saturated fat 3 g
  • Sodium 348 mg
Dec. 01, 2009