Two-Bean Chili Con Carne

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 292
Caloriesfromfat 18 %
Fat 5.9 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21 g
Carbohydrate 38 g
Fiber 8.8 g
Cholesterol 35 mg
Iron 0.0 mg
Sodium 560 mg
Calcium 0.0 mg

Ingredients

Vegetable cooking spray
2 cups chopped green pepper (about 2 medium)
1 cup chopped onion (about 1 small)
1 1/2 teaspoons minced garlic (about 3 cloves)
1/2 pound ground round
1 tablespoon salt-free Mexican seasoning
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can chili hot beans, undrained
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 cup medium salsa
1/4 teaspoon salt
1/2 cup reduced-fat sour cream

Preparation

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add pepper, onion, and garlic; cook, stirring constantly, 3 to 5 minutes or until tender. Add ground round, and cook until beef is browned, stirring until it crumbles. Drain well.

Stir Mexican seasoning into beef mixture; cook 1 minute. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Ladle chili evenly into 5 individual serving bowls. Top servings evenly with sour cream.

Note:

For added convenience, substitute frozen chopped green pepper and frozen chopped onion for fresh in this recipe. Keep a bag of each in the freezer, and measure out the amount you need at any time.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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