Chipotle Chili con Carne
Rich with nutrient-dense beans and vegetables, this is a Southwestern version of comfort food. Serve this flavorful dish with warm homemade corn bread.
Cook Time 1 hour 40 minutes
Prep Time 15 minutes
Makes 6 servings
|1||tablespoon chili powder|
|1||tablespoon ground cumin|
|3/4||pound beef for stew, cut into 1-inch pieces|
|Nonstick cooking spray|
|1||can (about 14 ounces) fat-free reduced-sodium beef broth|
|1||tablespoon minced canned chipotle chiles in adobo sauce, or to taste|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||large green bell pepper or 2 poblano peppers, cut into 1/2-inch pieces|
|2||cans (15 ounces each) pinto or red beans, rinsed and drained|
|Chopped fresh cilantro (optional)|
- Combine chili powder and cumin in medium bowl. Add beef; toss to coat. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook and stir 5 minutes. Add beef broth and chipotles with sauce; bring to a boil. Reduce heat; cover and simmer 1 hour 15 minutes or until beef is very tender.
- With slotted spoon, transfer beef to carving board, leaving juices in saucepan. Using two forks, shred beef. Return beef to saucepan; add tomatoes with juice and bell pepper. Bring to a boil; stir in beans. Simmer, uncovered, 20 minutes or until bell pepper is tender. Garnish with cilantro, if desired.
|Serving Size:||about 1 cup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
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