Heart-Healthy Chili

Calories

323 Per Serving

Protein

28g Per Serving

Fiber

12g Per Serving

Calories		323
Total Fat		6.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.0 g
	Monounsaturated Fat	2.0 g
Cholesterol		40 mg
Sodium		224 mg
Total Carbohydrate		38 g
	Dietary Fiber	12 g
	Sugars	8 g
Protein		28 g

Dietary Exchanges
3 vegetable, 2 starch, 3 lean meat

Ingredients

Servings 6 Serving Size 1 cup

1 tablespoon vegetable oil
1 pound 96% lean ground beef
1 onion (diced)
4 garlic cloves (minced)
2 tablespoons paprika
1 teaspoon ground chipotle powder
2 teaspoons cumin
2 cans kidney beans (14.5 ounce cans with juice)
low-fat sour cream (optional)
shredded, low-fat cheddar cheese (optional)
fresh cilantro leaves (garnish)
1 cup no salt added, canned corn
2 cans no salt added tomato sauce (8 ounce cans)
2 cans no salt added diced tomatoes (14.5 ounce cans with juice)

Directions

Tip: Click on step to mark as complete.

Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more.
Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!

Heart-Healthy Chili

Calories

323 Per Serving

Protein

28g Per Serving

Fiber

12g Per Serving

Calories		323
Total Fat		6.0 g
	Saturated Fat	2.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.0 g
	Monounsaturated Fat	2.0 g
Cholesterol		40 mg
Sodium		224 mg
Total Carbohydrate		38 g
	Dietary Fiber	12 g
	Sugars	8 g
Protein		28 g

Dietary Exchanges
3 vegetable, 2 starch, 3 lean meat

Ingredients

Servings 6 Serving Size 1 cup

1 tablespoon vegetable oil
1 pound 96% lean ground beef
1 onion (diced)
4 garlic cloves (minced)
2 tablespoons paprika
1 teaspoon ground chipotle powder
2 teaspoons cumin
2 cans kidney beans (14.5 ounce cans with juice)
low-fat sour cream (optional)
shredded, low-fat cheddar cheese (optional)
fresh cilantro leaves (garnish)
1 cup no salt added, canned corn
2 cans no salt added tomato sauce (8 ounce cans)
2 cans no salt added diced tomatoes (14.5 ounce cans with juice)

Directions

Tip: Click on step to mark as complete.

Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more.
Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!

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