I liked this chili, even though it was not what I usually make. I missed the oyster crackers but was pleasantly surprised that the tomatoes were not gross. I am not a fan of tomato chunks.
Description
Top this hearty chili with chopped scallions, reduced-fat sour cream, or grated reduced-fat cheddar cheese.
Prep time: 5 minutes
Cook time: 25 minutes
Makes 4 (1 1/2-cup) servings
Ingredients
1 tablespoon extra-virgin olive oil
1 pound lean ground beef
2 1/2 teaspoons chili powder, divided
1 teaspoon ground cumin
1 small onion, thinly sliced
2 garlic cloves
1 (28-ounce) can diced tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
Salt and freshly ground black pepper
Instructions
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate.
Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally.
Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper and serve hot.
Nutritional information
Per (1 1/2-cup) serving:
350 calories
15 g fat (4.5 g sat)
25 g carbohydrate
30 g protein
8 g fiber
670 mg sodium
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