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ShareChipotle Chili
Using no-salt-added tomatoes and rinsing the beans and hominy helps cut sodium levels in this high fiber, smoky-tasting chili recipe.
MAKES: 4 to 5 servings
CARB GRAMS PER SERVING:
47
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 338
- Protein(gm): 19
- Carbohydrate(gm): 47
- Fat, total(gm): 8
- Cholesterol(mg): 36
- Saturated fat(gm): 2
- Monosaturated fat(gm): 3
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 10
- Sugar, total(gm): 14
- Sodium(mg): 959
- 8 ounces lean ground beef or uncooked ground chicken or turkey breast
- 1 cup chopped onion
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano, crushed
- 1 - 2 teaspoons chopped canned chipotle chile peppers in adobo sauce*
- 2 14 1/2 ounce can stewed tomatoes, undrained
- 1 15 ounce can red beans, rinsed and drained
- 1 15 ounce can yellow hominy, rinsed and drained
- 1 small green or red sweet pepper, chopped
- 1/2 cup water
- 1/2 cup shredded cheddar cheese (optional)
1. In large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat.
2. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water.
3. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese. Makes 4 to 5 servings.
Tip
-
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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