Chipotle Chili with Hominy and Beans
Using no-salt-added tomatoes and rinsing the beans and hominy helps cuts the sodium levels in this high fiber chili recipe.

Prep Time:
25 mins
Total Time:
25 mins
Servings:
6 (1 1/4-cup) servings
Ingredients
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Nonstick cooking spray
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8 ounces extra-lean ground beef or uncooked ground chicken or turkey breast
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1 cup chopped onion
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1 1/2 teaspoons ground cumin
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1/2 teaspoon dried oregano, crushed
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1 to 2 teaspoons chopped canned chipotle chile peppers in adobo sauce*
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2 14 1/2-ounce cans no-salt-added stewed tomatoes
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1 15-ounce can red beans, rinsed and drained
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1 15-ounce can yellow hominy, rinsed and drained
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1 small green or red sweet pepper, chopped
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1/2 cup water
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6 tablespoons reduced-fat shredded cheddar cheese (optional)
Directions
1.
Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium heat. Add ground beef and onion; cook until browned. If necessary, drain off fat. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, undrained tomatoes, red beans, hominy, sweet pepper, and the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Divide among six pint freezer containers. Cover and freeze for up to 1 month.
2.
For each serving, pack a container of frozen chili in an insulated lunch box along with a microwave-safe serving bowl. If desired, for each serving, pack 1 tablespoon of the shredded cheese in a resealable plastic bag and place in lunch box. Serve within 5 hours.
3.
To serve, pour chili into bowl, breaking it up if still partially frozen. Microwave, covered, on 70 percent power (medium-high) for 4 to 5 minutes or until heated through, stirring once. If using cheese, sprinkle over chili before serving. Makes 6 (1 1/4-cup) servings.
Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Calories 257, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 26 mg, Sodium 477 mg, Carbohydrate 35 g, Fiber 9 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Texas Beef Chili with Poblanos & Beer
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders, but ancho, another pure chile powder, is a good substitute for New Mexico. Both ancho and chipotle powders are available from McCormick in your grocery store.
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