|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
Steps to Make It
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.