Smoky white-bean chili

Our secret to an incredibly tasty, healthy version of this comfort-food favourite? The smoky flavour of chipotle peppers.

Chatelaine 0

( 11 ratings )

Preparation time:
15 minutes
Cooking time:
30 minutes
Makes:
4 Servings
Michael Graydon


 
Michael Graydon

Ingredients

  • 1 lb (500 g) extra-lean ground beef, pork or turkey
  • garlic cloves, minced
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15 mL) dried oregano leaves
  • chipotle peppers, in abodo sauce
  • green or red pepper or zucchini
  • large onion
  • 19-oz (540-mL) can white kidney or navy beans, drained and rinsed
  • 28-oz (796-mL) can diced tomatoes, preferably without added salt
  • 1 tbsp (15 mL) tomato paste

Instructions

  • Lightly coat a large pot with vegetable oil and set over medium-high heat. Add meat, garlic, chili powder and oregano. Stir frequently with a fork to break meat up, and cook until no pink remains, from 5 to 7 min. Meanwhile, finely chop chipotles and chop pepper and onion. Once meat is cooked, stir in all other ingredients.
  • Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables are tender and flavours have developed, 25 to 40 min. Great served with a dollop of plain low-fat yogourt and snipped chives.

Nutrition (per Serving)

protein
25 g
fat
g
carbohydrates
33 g
fibre
g
calcium
79 mg
sodium
350 mg
calories
294 

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