Smoky White-Bean Chili

By krystallondon

Our secret to an incredibly tasty, healthy version of this comfort-food favourite? The smoky flavour of chipotle peppers.

Ingredients

• 1 lb (500 g) extra-lean ground beef, pork or turkey
• 4 garlic cloves, minced
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) dried oregano leaves
• 3 chipotle peppers, in abodo sauce
• 1 green or red pepper or zucchini
• 1 large onion
• 19-oz (540-mL) can white kidney or navy beans, drained and rinsed
• 28-oz (796-mL) can diced tomatoes, preferably without added salt
• 1 tbsp (15 mL) tomato paste

Details

Servings 4

Preparation

Step 1

1. Lightly coat a large pot with vegetable oil and set over medium-high heat. Add meat, garlic, chili powder and oregano. Stir frequently with a fork to break meat up, and cook until no pink remains, from 5 to 7 min. Meanwhile, finely chop chipotles and chop pepper and onion. Once meat is cooked, stir in all other ingredients.

2. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables are tender and flavours have developed, 25 to 40 min. Great served with a dollop of plain low-fat yogourt and snipped chives.

Nutrients per Serving
25 g protein, 7 g fat, 33 g carbohydrates, 9 g fibre, 79 mg calcium, 350 mg sodium, 294 calories