Smoky white-bean chili
Chatelaine
Michael Graydon
Our secret to an incredibly tasty, healthy version of this comfort-food favourite? The smoky flavour of chipotle peppers.
Ingredients
-
1 lb
extra lean
ground beef
, pork or turkey
-
4
garlic cloves
-
1 tbsp
chili powder
-
1 tbsp
dried
oregano leaves
-
3
chipotles in adobo sauce
-
1
green or red
bell pepper
-
1
large
onion
-
540-ml can
white kidney or navy
beans
, drained and rinsed
-
796-ml can
diced
tomatoes
, preferably without added salt
-
1 tbsp
tomato paste
Instructions
-
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 chopped chives.
Nutrition (per serving)
- Calories
- 294,
- Protein
- 25 g,
- Carbohydrates
- 33 g,
- Fat
- 7 g,
- Fibre
- 9 g,
- Sodium
- 350 mg.
