Chipotle Corn and Two-Bean Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This hearty chili has more than 1,170 milligrams of potassium per serving. Ingredients:
1 pound ground round |
1 teaspoon canola oil |
1 1/2 cups chopped onion |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 tablespoon ground cumin |
2 teaspoons minced fresh oregano |
3/4 teaspoon salt |
1 1/2 cups frozen whole-kernel corn |
2 (14.5-ounce) cans no salt-added diced tomatoes, undrained |
1 cup coarsely chopped zucchini |
1 cup water |
1 tablespoon finely chopped canned chipotle chile in adobo sauce |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
6 tablespoons fat-free sour cream |
6 tablespoons thinly sliced green onions |
6 tablespoons (about 1 1/2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.
2. Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 30 seconds. Add chili powder, cumin, oregano, and salt; sauté 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.
3. Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.
4. Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.
|
|