Chipotle Chili
Using no-salt-added tomatoes and rinsing the beans and hominy helps cut sodium levels in this high fiber, smoky-tasting chili recipe.
Ingredients
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8 oz. 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 tsp. ground cumin
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1/2 tsp. dried oregano, crushed
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1 to 2 tsp. chopped canned chipotle chile peppers in adobo sauce*
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2 14 1/2-oz. cans stewed tomatoes, undrained
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1 15-oz. can red beans, rinsed and drained
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1 15-oz. 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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1/2 cup shredded cheddar cheese (optional)
Directions
1.
In large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat.
2.
Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water.
3.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese. Makes 4 to 5 servings.
4.
*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 338, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 36 mg, Sodium 959 mg, Carbohydrate 47 g, Total Sugar 14 g, Fiber 10 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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