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Monday, January 18, 2010

Chili Dinner

I can't really say if this is a good recipe or not because a) i haven't eaten it yet and b) i didn't follow the recipe exactly.  But, it is healthy, so here goes.  This is from the book The Food You Crave by Ellie Kreiger.

Confetti Chili
1 tablespoon olive oil
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 28oz can no-salt added crushed tomatoes, with their juices
2 cups water
1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 tsp of the sauce
1/2 teaspoon dried oregano
One 15.5oz can black beans, drained and rinsed
One 15.5oz can kidney beans, drained and rinsed
1 1/2 cups frozen corn kernels
salt and pepper to taste

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 mins.  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 meet 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.

A serving is 1.25 cups and has 225 calories and 5g of fat as prepared.

My version...I couldn't find the chipotle in adobo in my supermarket so I used canned diced chilies instead.  I also used "fake meat" (veggie protein).  I didn't use coriander.

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