Confetti Chili
This lower fat, lower calorie chili recipe is filling and delicious. The recipe was originally in one of Ellie Krieger's healthy cookbooks.
Foto: RecipeGirlBahan-bahan
- ½ tablespoon olive oil
- 1 small onion, (diced (1 cup))
- 1 medium red bell pepper, (seeded and diced (1 cup))
- 1 medium carrot, (diced (½ cup)- no need to peel)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 pound lean ground beef ((90% lean or higher))
- One 28-ounce can crushed tomatoes, (with their juices)
- 2 cups water
- 1 whole canned chipotle chile in adobo sauce ((seeded and minced), + 2 teaspoons of the sauce)
- ½ teaspoon dried oregano
- One 15.5-ounce can black beans ((drained and rinsed))
- One 15.5-ounce can kidney beans ((drained and rinsed))
- 1½ cups frozen corn
- salt and freshly ground black pepper, (to taste)
Langkah-langkah
Heat the oil in large pot over medium heat. Add the onion, bell pepper and carrot; cover and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring for 1 minute.
Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle + adobo sauce, and oregano; bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.
Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened.
Stir in the corn and cook until heated through. Season with salt and pepper and serve.
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