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This super-simple chili cooks relatively fast in just one pot. Leave the seeds and membranes in the jalapeño for those who like their chili spicy, or remove them for a milder chili.
Makes 10 servings
Hands-On 20 min.
Total 1 hour
Ingredients
2 lb. extra-lean ground beef
Vegetable cooking spray
1½ cups chopped onion
4 garlic cloves, minced
¼ cup salt-free taco seasoning
2 Tbsp. fresh lime juice
½ tsp. black pepper
¼ tsp. table salt
1 jalapeño pepper, minced
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can reduced-sodium black beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
1 (15-oz.) can kidney beans, drained and rinsed
1 (14.5-oz.) can reduced-sodium fat-free chicken broth
Toppings: chopped fresh cilantro, chopped tomatoes, low-fat sour cream
Directions
1. Brown ground beef in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 6 to 8 minutes until meat crumbles and is no longer pink. Drain in a colander. Wipe Dutch oven clean. 2. Add onion and garlic to Dutch oven; sauté over medium-high heat 5 minutes or until onions are tender. Return beef to pan. Stir in taco seasoning; cook 1 minute. 3. Stir in lime juice and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Uncover and simmer 10 more minutes. Serve with toppings, if desired. Note: We tested with Dei Fratelli crushed tomatoes, Bush’s reduced-sodium black beans, and Frontier salt-free taco seasoning. Nutritional analysis does not include toppings. Serving size about 1 cup
CALORIES 240; FAT 5.8g (sat 2.4g, mono 2.1g, poly 0.5g); PROTEIN 26.1g; CARB 23g; FIBER 5.8g; CHOL 53mg; IRON 4mg; SODIUM 397mg; CALC 145mg
This recipe is posted with permission from “The Slim Down South” Southern Living Cookbook.
I love the combination of flavors in this recipe! Looks delicious! I’ll have to try this recipe soon during these cold winter months!