INGREDIENTS
15 oz
canned red kidney beans
29 oz
canned tomatoes
1 tbsp
chile powder
1 cup
dry red wine
2 tbsp
green onions
2 tsp
ground cumin
1 lb
ground elk
28 oz
less-sodium beef broth
1 oz
low fat shredded cheddar cheese
1/4 cup
low fat sour cream
2 tsp
oregano
1/2 tsp
salt
1 1/2 cups
water
2 cups
yellow onion