|
2 cups |
dried pinto or black beans, sorted, rinsed
and soaked (see below) |
500 ml |
|
|
nonstick cooking spray |
|
|
2 |
large onions, chopped |
2 |
|
4 |
garlic cloves, minced |
4 |
|
1 lb |
extra-lean ground beef |
0.45 kg |
|
1 14-1/2 oz |
can diced tomatoes |
398 g |
|
3 tbsp |
New Mexico red chile powder |
45 ml |
|
1 tsp |
ground cumin |
5 ml |
|
1/2 tsp |
dried oregano |
2.5 ml |
|
1 tbsp |
kosher salt |
15 ml |
|
2 tsp |
red-wine vinegar |
10 ml |
|
1/2 cup |
fat-free sour cream |
120 ml |
|
1/2 cup |
shredded low-fat cheddar cheese |
120 ml |
|
6 |
green onions, thinly sliced |
6 |
|
1/2 cup |
coarsely chopped fresh cilantro |
120 ml |
|
|
Tabasco sauce to taste |
|
Directions:
- Place the beans in a large saucepan and add enough cold water to cover by 2". Bring to a boil and simmer, partially covered.
- Meanwhile, spray a large heavy skillet with nonstick cooking spray. Add the onions and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Increase the heat to high and add the garlic and beef. Cook, stirring, until the meat loses its pink colour, about 3 minutes. Stir in the tomatoes, chile powder, cumin, oregano, salt and pepper and bring to a simmer. Add to the beans in the pot. Partially cover and simmer until the beans are tender, about 1 hour. Uncover and simemr until the chili has thickened slightly and is flavourful, 15 to 20 minutes longer. Stir in the vinegar.
- Spoon the chili into bowls and top each serving with 1 tablespoon sour cream and 1 tablespoon cheddar. Serve the scallions and cilantro in small bowls and pass the Tabasco sauce separately. Each serving is 1 slightly ronded cup of chili.
Tip:
We love the taste of pure New Mexico ground chile powder in this chili, but you may also use the type of chile powder you find in supermarkets. Since that chile powder already contains cumin and oregano, do not add them to the chili. If you're short on time, use 3 cans of drained and rinsed pinto beans instead of the dried beans and only 4 cups of water for simmering the beans. Follow the recipe as directed and simmer the chili for 1 hour.
Information per serving:
K-Count: 4
Calories: 321
Carbs: 39.9g
Proteins: 25.1g
Fats: 7g
Recipe courtesy of Kinetix
Click here to download as a pdf file
Back to Recipe Archive Main page