There are no real rules when it comes to making chili. This low fat Beef and Black Bean Chili has plenty of vegetables to make it both colorful and nutritious.
INGREDIENTS:
2 tsp canola oil
1 medium yellow onion
1 large red pepper, deseeded and chopped
1 jalapeno chile pepper, deseeded and chopped
1 large carrot, chopped
2 tbsp chili powder
1 tbsp cumin
3/4 pound extra-lean ground beef
1 15-ounce can crushed tomatoes
1 15-ounce can low sodium black beans, drained
2 cups frozen sweet corn
PREPARATION:
Heat oil in a large Dutch oven on medium heat. Add onion, red pepper, jalapeno pepper and carrot. Saute for 5 minutes, until onion has softened. Sprinkle chili powder and cumin over the vegetables and stir for 1 minute.
Crumble in ground beef; cook on medium-high until no longer pink. Add canned tomatoes and black beans. Turn down heat and simmer for 15 minutes. Add sweet corn and cook for a further 5 minutes.
Serve with a dollop of fat free sour cream or a light sprinkling (1-2 tbsp) of reduced fat Jack cheese.
Serves 6-8
Per Serving: Calories 279, Calories from Fat 53, Total Fat 5.7g (sat 1.8g), Cholesterol 35mg, Sodium 304mg, Carbohydrate 37mg, Fiber 9.3g, Protein 19.4g
