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Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced (1 cup)
- 1 med red bell pepper, diced (1 cup)
- 1 med carrot, diced (1/2 cup)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 lb ground beef (90% lean or higher)
- 1 28-oz can no-salt added crushed tomatoes with juices
- 2 cups water
- 1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 Tbsp sauce
- 1/2 tsp dried oregano
- 1 15.5 oz can black beans, low-sodium, drained & rinsed
- 1 15.5 oz can kidney beans, low-sodium, drained & rinsed
- 1 1/2 cups frozen corn kernels
- salt & pepper to taste
Details
Servings 8
Adapted from eatsmart.com
Preparation
Step 1
Heat oil in dutch oven over medium heat. Add onions, peppers and carrot. Cover and cook, stir occasionally, until softened (about 10 mins).
Add cumin & coriander, stir and cook for 1 minute. Add ground beef; raise heat to high and cook, breaking up meat with a spoon, until meat is no longer pink.
Stir in tomatoes, water, chipotle and adobo sauce, and oregano. Bring to boil, reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.
Stir in beans and cook, partially covered, 20 minutes longer or until chili is nicely thickened. Stir in corn and cook until heated. Season with salt & pepper and serve.
Per serving (1 1/4 cups): 225 calories, 5g fat, 20g protein, 27g carbs, 9g fiber
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