This delicious dish has all the flavor you love in chili and none of the guilt. This lean heart-healthy chili comes together quickly for dinner you can feel good about.
This recipe from Laura’s Lean Beef is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 323 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 40 mg | |
Sodium | 224 mg | |
Total Carbohydrate | 38 g | |
Dietary Fiber | 12 g | |
Sugars | 8 g | |
Protein | 28 g |
Dietary Exchanges
3 vegetable, 2 starch, 3 lean meat
Ingredients
-
1 tablespoon vegetable oil -
1 pound 96% lean ground beef -
1 onion (diced) -
4 garlic cloves (minced) -
2 tablespoons paprika -
1 teaspoon ground chipotle powder -
2 teaspoons cumin -
2 cans kidney beans (14.5 ounce cans with juice) -
low-fat sour cream (optional) -
shredded, low-fat cheddar cheese (optional) -
fresh cilantro leaves (garnish) -
1 cup no salt added, canned corn -
2 cans no salt added tomato sauce (8 ounce cans) -
2 cans no salt added diced tomatoes (14.5 ounce cans with juice)
Directions
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Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more. -
Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes. -
Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!