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Preparation
Top this chili with a few dollops of nonfat yogurt, a sprinkling of freshly grated low-fat cheese, or some chopped onions.
Add pinto beans to a 1-quart saucepan and cover them with water.
Cook over medium heat 1 hour or until tender.
Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet until onion is translucent.
Add ground beef and cook over medium heat until browned.
Drain excess fat from pan.
Stir in garlic, chili powder, cumin and cayenne (for spicier taste).
Add drained tomatoes, tomato sauce and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes.
Cover and cook for 1/2 hour over low heat.
One Serving = 1 cup Calories: 311 Protein: 23 g Fat: 11 g Carbohydrate: 33 g Fiber: 4.
8 g Cholesterol: 47 mg Sodium: 443 mg* Potassium: 1065 mg Exchange: 2 Starch/Bread 3 Lean Meat * High in sodium
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Ingredients
1/2 lb Pinto Beans
1 Onion, chopped
1 Green Pepper, chopped
1 lb Ground Beef, extra lean -or-
-Ground Turkey
2 To 3 Garlic Cloves, minced
1 tb Chili Powder
2 ts Cumin
2 ts Cayenne Pepper (optional)
28 oz Can Tomatoes, drained
6 oz Can Tomato Sauce
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Love Making Tips - Soups and stuff | Chili [1]
Posted by: n\a |
Rating: 0.00
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