You can cook ahead and heat up when needed.

1 16-ounce package dried kidney beans
1 tablespoon instant minced onion
2 teaspoons beef-flavored bouillon granules
1 teaspoon salt
1/2 teaspoon garlic powder
1 pound lean ground beef, cooked and drained
1 8-ounce can tomato sauce
1 1-ounce can tomato paste
2 1/2 teaspoons chili powder
1 teaspoon dried whole oregano
1/4 teaspoon red pepper
1 small bay leaf

1. Sort and wash beans. Place in large Dutch oven. Cover with water 2 inches above beans and let soak for 8 hours. Drain.

2. Combine beans, minced onion, bouillon, salt, garlic powder, and 7 cups of water in large Dutch oven. Bring to boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.

3. Stir in ground beef, tomato sauce, tomato paste, chili powder, oregano, red pepper, and bay leaf.

4. Bring to boil; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Remove bay leaf before serving.

Per serving: 61 cal, 3g fat, 0 mg chol, 293 mg sodium