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Monday, July 27, 2009


Southwestern Beef Chili (from http://www.realsimple.com/)

Serves: 4
Points: 4

1 T. olive oil
2 carrots, chopped
1 medium onion, chopped
1 poblano or bell pepper, chopped
1/2 lb. extra lean ground beef
2 T. tomato paste
2 (15-oz.) cans black beans, drained and rinsed
1 T. chili powder
kosher salt and pepper
1/2 c. corn kernels (from 1 ear, or frozen and thawed)
1/2 c. grated 2% milk Cheddar (2 ounces)
2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.
Stir in the corn. Divide among bowls and top with the Cheddar and scallions.

Each serving contains 250 calories, 9 grams fat, 11 grams fiber.