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Chipotle Chili con Carne
Cook Time: 1 hour 40 minutes
Prep Time: 15 minutes
Yield: Makes 6 servings
Rich with nutrient-dense beans and vegetables, this is a Southwestern version of comfort food. Serve this flavorful dish with warm homemade corn bread.
Ingredients:
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)
Preparation:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: about 1 cup | |
| Fiber | 8 g |
| Carbohydrate | 28 g |
| Cholesterol | 35 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 245 |
| Protein | 24 g |
| Sodium | 679 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Mexican
