Simple Cooking with Heart - Tailgate Chili

Guest Blogger: Erica Phung, Senior Government Relations Director

The leaves are changing colors, and your favorite team is on the field. Fall is officially here!  When the weather turns cool, there’s nothing better than a warm, hearty bowl of comforting soup or chili to keep you going.  At Simple Cooking with Heart, we’ve got some great recipes that will keep you satisfied and heart-healthy! Here’s a fun one to try at your next tailgate or game-day party.

Click here to watch the how-to video!

4 Servings; about $3.44 per serving

Ingredients:

1 pound 95% lean ground beef (or ground white meat chicken or turkey for a healthier option) 
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno, chopped (optional, only if you like spicy chili)
2 teaspoons minced garlic from the jar or 4 cloves minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander 
1 (15.5 oz) can no-salt-added or low-sodium pinto or kidney beans, undrained 
1 (14.5 oz) can  no-salt-added or low-sodium diced tomatoes, undrained 
3/4 cup jarred salsa (lowest sodium available)

Directions:

1. Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
4. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

TIP: if you want 5-alarm chili, add 1 teaspoon Cheyenne pepper

Per serving:

Dietary Exchanges:  1 starch, 3 vegetable, 3.5 lean meat