|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 15g||53%|
|Total Sugars 8g|
|Vitamin C 29mg||147%|
|*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 medium onion, chopped
3 cloves garlic, minced
1 to 2 pepper jalapeño 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, to taste
Freshly ground black 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 jalapeño 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.