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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (424g) Recipe makes 8 servings The following items or measurements are not included below: 1 chipotle chiles in adobo adobo sauce |
||
| Calories 353 | ||
| Calories from Fat 78 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.4g | ||
| Cholesterol 36mg | 12% | |
| Sodium 427mg | 17% | |
| Potassium 1100mg | 31% | |
| Total Carbohydrate 45.5g | 15% | |
| Dietary Fiber 14.4g | 57% | |
| Sugars 6.8g | ||
| Protein 25.3g | 50% | |
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Three Bean and Beef Chili (Light)
By: Redsie
May 3, 2007
From Ellie Krieger.
SERVES 8
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 2 carrots, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 lb 90% lean ground beef
- 1 (28 ounce) can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo, seeded and minced
- 2 teaspoons adobo sauce, from the can of chipotles
- 1/2 teaspoon dried oregano
- salt & freshly ground black pepper
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 1 (15 1/2 ounce) can kidney beans, drained and rinsed
- 1 (15 1/2 ounce) can pinto beans, drained and rinsed
Directions
1
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.2
Add the cumin and cook, stirring, for 1 minute.3
Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.4
Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.5
Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.6
Season, to taste, with salt and pepper.
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- Main Ingredient > Meat > Beef > Ground Beef
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Featured Reviews for This Recipe
From: Galley Wench
On Oct 31, 2007
DH just loved this . . . not to spicy, just right. I do have to confess however that I made a few changes. I added diced poblano pepper and about one teaspoon of ancho chili powder; left out the carrots. Also substituted dark beer for the water. To thicken the chili, I pureed a half can of the kidney beans before adding. Next time think a little diced cilantro would be a nice addition. Thanks Redsie for sharing a great recipe!
From: ~Nimz~
On Oct 21, 2007
We really liked this, but felt it didn't qualify to be called Chili. I made exactly as directed up to the point of adding the beans, and when I tasted it, it just did not give me that chili flavor I wanted. To this point is what this review is based on. Saying that, for our taste preferences, I added a lot more spices including more oregano, some basil, a bay leaf, garlic powder and a lot of chili powder. Loved the black beans used in the recipe. I don't know if the spices I added did anything to make this a non-light version, but it sure did please my DH. Liked the smokey flavor the chipotle chile gave this as well as the adobo sauce. Didn't find that the carrots did much for the overall dish, except to add additional veggies to my diet. Good job Redsie.Thanks for sharing.
From: *Parsley*
On Oct 11, 2007
Very nice not-too-hot chili. I liked that this recipe uses carrots. The flavor really develops nicely after the simmering. This would be nice to keep in a crockpot for fall/winter gatherings. Thanx for posting.
From: pattikay in L.A.
On Jul 12, 2007
This is a really good chili that received rave reviews from all family members! Nice and colorful and the chipolte adds a nice bit of smoky spiciness. I added a bit of corn to the mix, as well as a bit more cumin and some chili powder. It was great topped off with some sour cream. Thanks for posting!
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