Thursday, March 31, 2011

Chili Con Carne

  • 2 Tbsp. canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp. chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 lb extra-lean ground beef
  • 1 cup low-sodium, nonfat beef broth
  • 1 28 oz can chopped tomatoes with juices
  • 2 15 oz cans red kidney beans, rinsed and drained
  • Salt and pepper
  1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and saute 1 minute. Stir in chili powder, cumin and paprika.
  2. Add ground beef and cook, stirring, until mixture is only slightly pink, about 5 minutes.
  3. Stir in beef broth and tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until chili thickens, about 45 minutes. Add beans and cook until warmed through, about 10 minutes. Season with salt and pepper. Top with slices scallions and a dollop of low-fat sour cream, if desired.

Recipe via All You Magazine

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