Ancho, Beef, and Kidney Bean Chili

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Ancho, Beef, and Kidney Bean ChiliRecipe
Randy Mayor; Cindy Barr

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.

10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)


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2 tablespoons olive oil, divided
2 cups chopped onion
2 teaspoons ground cumin
6 garlic cloves, minced
2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
4 cups fat-free, less-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
2 1/2 cups chopped green bell pepper (about 2 large)
6 cups cooked kidney beans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 tablespoon reduced-fat sour cream
1/4 cup chopped fresh cilantro
Lime wedges (optional)


Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.

Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

Created date

November 2007

Nutritional Information

Calories 362
Caloriesfromfat 29 %
Fat 11.7 g
Satfat 4 g
Monofat 5.2 g
Polyfat 1.1 g
Protein 28.5 g
Carbohydrate 37.4 g
Fiber 11.7 g
Cholesterol 60 mg
Iron 6.3 mg
Sodium 504 mg
Calcium 86 mg