Recipe contributed to Hispanic Kitchen by Tammy Cuevas and adapted from "The Weight Watchers Complete Cookbook & Program Basics."
Chili is one of those comfort foods that instantly warms your tummy and your soul. Some cooks throw everything but the kitchen sink into their version, but we kept our chili recipe simple, nutritious, and low-carb. Each serving has only 35g of carbohydrates.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup onions diced
- 2 cloves garlic diced
- 1/4 cup green bell pepper diced
- 1/4 teaspoon jalapeño pepper minced, no seeds
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon adobo powder
- salt and black pepper to taste
- 2 lean steaks chopped into medium chunks
- 1 cup tomatoes diced
- 1 32-oz. can pinto beans
- 1/4 cup water
- 1/4 cup fresh cilantro chopped
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Directions
- In a Dutch oven, heat oil over medium heat. Add onions, garlic, bell pepper, and jalapeño. Cook over medium heat, stirring occasionally about every 10 minutes. Add seasonings and cook for an additional 5 minutes, continuing to stir.
- Add beef, breaking up with wooden spoon while stirring. Cook until meat is browned, about 5 minutes.
- Pour in tomatoes, beans and water. Bring to a boil. Lower heat and allow to simmer for 30 minutes.
- Stir in fresh cilantro and serve with a side of white rice.
Dinner
Lunch
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