Jalepeno Chili

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NUTRITION per serving: 411 Calories; 4g Fat; 34g Protein; 25g Carbohydrate; 9g Dietary Fiber; 58mg Cholesterol; 438mg Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 8

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  • 6

Ingredients

  • Water/oil mixture
  • 1 1/4 cups chopped onion
  • 3 tablespoons chopped jalapeño peppers (with or without seeds, depending on your heat tolerance)
  • 5 cloves garlic, pressed
  • 1 pound 95% lean ground beef
  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 1 1/4 tablespoons ground cumin
  • 2/3 teaspoon paprika
  • 20 ounces low sodium canned diced tomatoes, un-drained
  • 20 ounces canned kidney beans, rinsed and drained
  • 10 ounces low sodium beef broth
  • 1/4 cup cilantro leaves

Preparation

Step 1

Heat water/oil mixture in a large saucepan over medium-high heat; add onions and sauté until brown, about 6 minutes. Add jalapeños and garlic; saute for 1 minute. Add ground beef and turkey; cook until browned. Add chili powder, cumin and paprika, then stir in tomatoes, beans and broth; bring to boil then reduce heat and simmer until chili thickens and becomes fragrant, stirring occasionally, about 30 minutes. Serve in bowls topped with cilantro leaves. Enjoy!

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe); add corn muffins and butter on the side.
GLUTEN FREE: Make sure tomatoes, kidney beans and beef broth are gluten free.

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