Chili Con Carne - 23g Carbs, 6g Fiber
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
2 rehydrated ancho chili peppers, stemmed and seeded
1 clove garlic (large)
1/3 tsp sweet paprika
1/3 tsp ground cumin
1 pinch ground cloves
Freshly ground black pepper, to taste
Salt, to taste
1 cup chopped tomatoes, fresh or canned
2 tsp olive oil
2/3 pound lean ground beef sirloin
1 small onion, chopped
2 cups low-sodium beef broth
10 oz red kidney beans, drained and rinsed (about 1 1/3 cups)
1/3 cup non-fat sour cream
4 tsp chopped red onion or scallions
4 tsp shredded cheddar cheese
1. Combine the ancho peppers, garlic, paprika, cumin, clove,
black pepper, salt and 1/3 cup of the tomatoes in a food
processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over
high heat.
3. Add the beef and brown it, while breaking the meat into
small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for
5 minutes. Add the ancho chili mixture and cook for 5 more minutes.
5. Add the remaining tomatoes and broth and simmer for
30 minutes.
6. Add the beans to the beef mixture and heat thoroughly.
7. Garnish with sour cream, onions and shredded cheese and serve.
Serving Size: about 1 1/2 cups
Nutrition Facts:
263 Calories, 8g Total Fat, 2g Saturated Fat, 25g Protein,
23g Total Carbs, 6g Dietary Fiber, 478mg Sodium,
27% Calories from Fat, 38% Calories from Protein,
35% Calories from Carbs