About $3.44 per serving
1 pound 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno, chopped (optional, only if you like spicy chili)
2 teaspoons minced garlic from the jar or 4 cloves minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1 (15.5 oz) can no-salt-added or low-sodium pinto or kidney beans, undrained
1 (14.5 oz) can no-salt-added or low-sodium diced tomatoes, undrained
3/4 cup jarred salsa (lowest sodium available)
- Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
- Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
- Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
- Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.
TIP: if you want 5-alarm chili, add 1 teaspoon Cheyenne pepper
|Total Fat ||6.0 g|
|Saturated Fat ||2.5 g|
|Trans Fat||0.5 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat ||2.5 g|
|Sodium ||288 mg|
Dietary Exchanges: 1 starch, 3 vegetable, 3 1/2 lean meat
Recipe copyright © 2011 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.