Sep 09
16
Hot and Spicy Chili
Hey everyone! It’s been a little cool here in Utah the past couple of days, so I thought a nice warm recipe was in order. This is some pretty awesome chili, you can tone it down a little if you want by reducing the cayenne pepper.
Hot & Spicy Chili
Nonstick cooking spray
1 small onion, chopped
3 cloves garlic, minced
3/4 pound extra-lean ground beef
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon cayenne or pepper
1/2 teaspoon black pepper
1 tablespoon tomato paste
1/2 cup canned stewed tomatoes
1 cup canned no-sodium dark red kidney beans
1 cup canned no-sodium black beans
2 tablespoons unsweetened cocoa powder
1 cup low-sodium, nonfat chicken broth
1 tablespoon fresh cilantro, chopped
2 tablespoons shredded light taco cheese or light Mexican three-cheese mix
Coat a deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly, about 2-3 minutes. Add oregano, salt, cayenne and black pepper and stir.
Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently.
Add chicken broth and cilantro and reduce heat to medium-low. Cover and simmer for 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.)
To serve, divide chili among 4 bowls. Top each with 2 1/2 teaspoons of shredded three-cheese mix.
4 servings
304 calories/serving