 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly fully-loaded. But those aren't the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
1-3/4 cups water |
2 cans (8 ounces each) tomato sauce |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 tablespoon baking cocoa |
2 teaspoons louisiana-style hot sauce |
1/2 teaspoon pepper |
1/2 teaspoon chili powder |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
garnishes: |
1/2 cup reduced-fat sour cream |
1/2 cup crushed baked tortilla chip scoops |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.
2. Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese. Yield: 8 servings (2 quarts).
|
|