Chipotle Chili con Carne
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Chipotle Chili con Carne
Cook Time 1 hour 40 minutes
Prep Time 15 minutes
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Mexican
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 |
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