CHILI

Ingredients

Chili recipe.
2 rehydrated chipotle peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound - ground lean hamberg
1 onion, chopped
3 cups low-sodium chicken broth
1 16-ounce can kidney beans

Cooking Instructions

Cooking Instructions
1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.
3. Add the hamberg and brown it, while breaking the meat into small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
5. Add the remaining tomatoes and broth and simmer for 30 minutes.
6. Add the kidney beans, heat thoroughly and serve.

Servings Per Recipe: 1

• Calories 177
• Total Fat 4 g
• Saturated Fat 1 g
• Protein 21 g
• Total Carbohydrate 13 g
• Dietary Fiber 4 g
• Sodium 488 mg
• Percent Calories from Fat 22%
• Percent Calories from Protein 48%
• Percent Calories from Carbohydrate 30%