Chili, Quick or Slow (Low Fat, Low Sodium) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great comfort food for the cold months! Longer, more flavourful instructions are included, but for the time-strapped, this spicy-and-sweet chili can be put together in under 20 minutes. Portion it out and freeze for convenience. Ingredients:
19 oz can of black beans, low sodium |
19 oz can of red kidney beans, low sodium |
5 1/2 oz can of tomato paste, no salt |
27 oz can of tomatoes, diced |
1 1/2 cups of frozen corn |
1 tbsp of extra virgin olive oil |
2 jalapeno peppers, chopped |
1 large onion, diced |
2 cloves of garlic, rough chop |
1 lb of extra lean ground beef |
1 1/2 tablespoons of cumin |
1 tablespoon of chili powder |
1 tablespoon of cayenne |
Directions:
1. In a large pot over medium heat, put in both cans of drained beans, and drained diced tomatoes. Stir in the tomato paste and corn. Proceed to step two as this pot gets hot, making sure to stir occasionally to prevent it sticking to the bottom.
2. QUICK INSTRUCTIONS: In a large pan, sautee the garlic, onions, and jalepeno in the oil. Add meat, cumin, chili powder and cayenne and brown. IF YOU HAVE TIME: In a small pan, toast the cumin, chili powder, and cayenne about 5-7 minutes before adding it.
3. Once browned, add the meat mixture to the large pot, stir and serve if you're hungry. Simmer for about an hour to thicken and let the spices permeate. Better tasting the next day.
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