Monday, September 21, 2009

On South Beach, we are trying to make a serious effort to cut out packaged, processed foods. So since the chili that I normally make includes a packet of chili seasoning, I tried this recipe that is basically from scratch. We found it to be very underseasoned, so we ended up tossing in a ton of extra seasonings, and since this was over a month ago...I can't remember what all we added! But I wanted to at least post the basic recipe so that next time I have a jumping off point and can edit it with all of the additions.

Two-Bean Chili Con Carne

1 tablespoon extra-virgin olive oil
1 pound extra-lean ground beef
2 tablespoons chili powder (we may have doubled this)
1/4 teaspoon cayenne
1 large green bell pepper, diced
1 medium onion, chopped

1 jalapeno, finely chopped (I added this)
4 garlic cloves, minced
2 teaspoons dried oregano
1 tablespoon tomato paste
2 (14.5-ounce) cans no-salt-added diced tomatoes, with juices
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (8-ounce) can no-salt-added tomato sauce
In a large saucepan, heat oil over medium-high heat. Add beef, 1 tablespoon of the 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.

Add pepper, onion, garlic, oregano, and remaining 1 tablespoon chili powder to the same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomato paste, then add diced tomatoes and their juices, black beans, pinto beans, and tomato sauce. Cover and simmer for 10 minutes, stirring occasionally. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm. Makes 4 (generous 1 1/2-cup) servings

Nutrition at a GlancePer serving: 406 calories, 11 g fat, 3 g saturated fat, 35 g protein, 38 g carbohydrate, 12 g fiber, 639 mg sodium
This recipe can also be prepared for Phase 1 meals.

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