Corn, chilies, ground beef, and two kinds of beans make this chili a meal to remember!
Serves: 8 servings
- 1 pound 95% lean ground beef or ground turkey
- 1 can (14 1/2 ounces) unsalted tomatoes, crushed
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) red kidney beans or black beans, drained
- 1 cup chopped onion
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups fresh or frozen (thawed) whole kernel corn
- 1 can (4 ounces) chopped green chilies, drained
- 3/4 cup shredded nonfat or reduced-fat
- Cheddar cheese (optional)
- Coat a 3-quart pot with nonstick cooking spray, and preheat over medium heat. Add the beef or turkey, and cook, stirring to crumble, until the meat is no longer pink. Drain off and discard any excess fat.
- Add the tomatoes, tomato sauce, beans, onion, chili powder, and cumin to the pot, and stir to mix. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 20 minutes, or until the onions are soft and the flavors are well blended.
- Add the corn and chilies to the pot. Cover and simmer for 5 minutes, or until the flavors are well blended. Serve hot, topping each serving with a rounded tablespoon of the Cheddar, if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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