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Soup: Two Bean Chili con Carne
Quick and easy chili that's sure to fill and satisfy.
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2 tbsps chili powder
2 tsps ground oregano
1/4 tsp cayenne pepper
1 tbsp extra virgin olive oil
4 cloves garlic
1 medium onion, chopped
1 large bell pepper, diced
1 tbsp tomato paste
8 oz tomato sauce, no salt added
2 cans diced tomatoes with juice, no salt added
15 oz black beans, drained
15 oz pinto beans, drained
1 lb extra lean ground beef
Instructions
1. In a large sauce pan, heat oil over medium-high heat.
2. Add beef, 1 tablespoon of chili powder, and cayenne. Cook, stirring to break up meat, about 5 minutes, or until browned. Using a slotted spoon, transfer meat to a plate.
3. Add bell pepper, onion, garlic, oregano, and remaining 1 tablespoon of chili powder to the same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes.
4. Stir in tomato paste, then add diced tomatoes and their juices, black beans, pintos, and tomato sauce.
5. Cook and simmer for 10 minutes, stirring occasionally.
6. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm.
7. Note: you'll love it with a dollop of light sour cream and fat-free cheese!
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 452 kcal | ||
| Fat 11.34 g | ||
| Carbohydrate 51.28 g | ||
| Protein 39.02 g | ||
| Iron 193 mg | ||
| Calcium 68 mg | ||
| Cholesterol 70 mg | ||
| Monounsaturated Fat 5.3 g | ||
| Polyunsaturated Fat 1.59 g | ||
| Saturated Fat 3.49 g | ||
| Trans Fat 0.39 | ||
| Sodium 1147 mg | ||
| Sugar 8.31 g | ||
| Potassium 1634 mg | ||
| Vitamin A 141 mcg | ||
| Vitamin C 405 mg | ||
| Fiber 17 g | ||
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