|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 24g||118%|
|Total Carbohydrate 102g||37%|
|Dietary Fiber 32g||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Do you have leftover meatloaf from last night's dinner? This quick meatloaf chili is a super fast and delicious recipe that is perfect for re-using your leftovers to make an interesting weeknight meal.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 to 2 jalapeno peppers, minced
- 2 to 3 cups crumbled leftover meatloaf
- 2 (14-ounce) cans diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2/3 cup beef broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Tabasco sauce
- Salt and pepper to taste
Gather the ingredients.
In large pot heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add jalapeno pepper; cook and stir for 3 minutes.
Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste. Bring to a simmer; reduce heat to low and simmer for 25 to 35 minutes until slightly thickened.
Serve immediately with sour cream, Parmesan cheese, and more jalapenos.