Smoky Chili Joes

Lee Harrelson

Increase the ground chipotle powder if you prefer more heat. Serve with corn chips.

Yield: 6 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 22%
  • Fat: 8.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 22.2g
  • Carbohydrate: 49.6g
  • Fiber: 8.1g
  • Cholesterol: 21mg
  • Iron: 2.7mg
  • Sodium: 866mg
  • Calcium: 132mg

Ingredients

  • Cooking spray
  • 1/2 pound extralean ground beef
  • 1/2 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon chipotle chile powder
  • 1/4 cup ketchup
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with green pepper and onions, undrained
  • 6 (1 1/2-ounce) hamburger buns
  • 6 tablespoons shredded sharp cheddar cheese
  • 12 sandwich-cut bread-and-butter pickles

Preparation

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add cumin, chili powder, and chipotle chile powder, and cook 30 seconds. Stir in ketchup, beans, and tomatoes; cook 6 minutes or until slightly thickened. Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles. Top with the remaining bun halves.
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