Chipotle Chili con Carne
Source of Recipe
*
Recipe Introduction
servings 6
points 4
List of 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 chilies in adobo sauce, or to taste
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green bell pepper or 2 poblano chili peppers, cut into 1/2-inch pieces
2 cans (16 ounces each) pinto or red beans, rinsed and drained
Chopped fresh cilantro (optional) Recipe
1. Combine chili powder and cumin in medium bowl. Add beef and toss to coat. Coat large saucepan or Dutch oven with cooking spray; heat over medium heat. Add beef; cook 5 minutes, stirring occasionally. Add beef broth and chipotle chilies 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.
Nutrients per Serving
Calories 245
Calories from Fat 16 %
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 35 mg
Carbohydrate 28 g
Fiber 8 g
Protein 24 g
Sodium 679 mg
|
|
member logon
