Confetti Chili

By Shawn

Ellie Kreiger
Serving size: 1 1/4 cups
Per serving: Calories 225; Total fat 5g (Sat fat 1g, Mono fat 2g, Poly fat 0g); Protein 20g; Carb 27g; Fiber 9g; Cholesterol 20mg; Sodium 115mg

Ingredients

• 1 tablespoon olive oil, extra virgin
• 1 small onion, diced (1 cup)
• 1 medium red bell pepper, seeded and diced (1 cup)
• 1 medium carrot, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 pound lean or extra-lean (90% lean or higher) ground beef
• One 28-ounce can no-salt-added crushed tomatoes, with their juices
• 2 cups water
• 1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce
• 1/2 teaspoon dried oregano
• One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed
• One 15.5-ounce can kidney beans, preferably low-sodium, drained and rinsed
• 1 1/2 cups corn kernels
• Salt and freshly ground black pepper to taste

Details

Servings 10
Adapted from keyingredient.com

Preparation

Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrot, cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.

Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened. Stir in the corn and cook until heated through. Season with salt and pepper and serve.