My boys love chili, and we make it often at my house, especially this time of year. With only 248 calories and 4.8 grams of fat, this chili is low in fat and calories. I developed this recipe for Laura’s Lean Beef, but the original recipe has black beans instead of kidney beans and no chipotle seasoning. Both versions are wonderful. If you are really short on time and only have about 10 minutes, I love the Publix seasoning packet. Just add beef, tomatoes and beans, and it comes out great.
Quick and Easy Chipotle Chili
6 to 8 servings
1 pound Laura's lean ground round or other lean ground beef
1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle light beer
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon chipotle seasoning
2 cups low-salt beef broth
2 (15-ounce) can kidneys beans, rinsed and drained
Garnish: shredded low-fat Cheddar cheese, chopped green onions, light sour cream
1. Cook first 4 ingredients in a large Dutch oven over medium-high heat, stirring constantly, 6 minutes or until beef browns and vegetables are tender; drain.
2. Stir in tomatoes and next 5 ingredients and simmer, uncovered 15 minutes.
3. Add beans and cook 10 more minutes or until thoroughly heated.
4. Garnish with cheese, green onions, and sour cream if desired.