Delicious Decisions: Smoky Hot Chili con Carne

  • Serves: 4; 1 1/2 cups per serving


The addition of smoked paprika gives this chili a nice, deep flavor that’s a little different from that of most other versions.


Cooking spray

1   teaspoon canola or corn oil
1   pound extra-lean ground beef
2   cups water
2   cups grape tomatoes
1  15.5-ounce can no-salt-added dark red kidney beans or no-salt-added small red beans, rinsed and drained
1   cup chopped onion
2   medium poblano chiles, seeds and ribs discarded, chopped
2   tablespoons chili powder
1   tablespoon smoked paprika
2   teaspoons ground cumin
1/8 to1/4 teaspoon cayenne
1/2 teaspoon salt

1/3 cup snipped fresh cilantro

Cooking Instructions

Lightly spray a Dutch oven with cooking spray. Heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 3 to 4 minutes, or until browned, stirring occasionally to turn and break it up.

Stir in the remaining chili ingredients except the salt. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender. Remove from the heat. Stir in the salt.

Just before serving, sprinkle the cilantro over the chili.

Sodium Smarts: Smoked paprika is a boon to healthy cooking—it provides intense flavor with no salt.

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Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
8.0 g
Saturated Fat
2.5 g
Trans Fat
0.5 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
3.0 g
62 mg
316 mg
31 g
9 g
7 g
34 g
108 mg
1084 mg

Dietary Exchanges

1 starch, 3 vegetable, 3 lean meat

This recipe is reprinted with permission from American Heart Association Eat Less Salt, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.