Chili is one of the most favorite and beloved foods. It seems that certain occasions are not complete without Chili. Over the years, Chili has gone through several incarnations. Several new ingredients also made their way into this popular dish – some seem rather unfit for it, like say chocolate.
Now, the Chili has gone through another reincarnation, and this time it’s the MayoClinic that put their spin into this hot dish. You might be wondering what’s the twist? Well, it’s Chili made healthier. How great is that? Your favorite food, without worrying about getting sick or gaining weight.
1 pound extra-lean ground beef
1/2 cup chopped onion
2 large tomatoes (or 2 cups canned, unsalted tomatoes)
4 cups canned kidney beans, rinsed and drained
1 cup chopped celery
1 teaspoon sugar
1 1/2 tablespoons chili powder or to taste
Water, as desired
2 tablespoons cornmeal
Jalapeno peppers, seeded and chopped, as desired
In a soup pot, add the ground beef and onion. Over medium heat saute until the meat is browned and the onion is translucent. Drain well.
Add the tomatoes, kidney beans, celery, sugar and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring frequently. Uncover and add water to desired consistency. Stir in cornmeal. Cook for at least 10 minutes more to allow the flavors to blend.
Ladle into warmed bowls and garnish with jalapeño peppers, if desired. Serve immediately.
Nutritional Analysis (per serving)
Cholesterol 40 mg
Protein 20 g
Sodium 348 mg
Carbohydrate 27 g
Fiber 10 g
Total fat 8 g
Potassium 378 mg
Saturated fat 3 g
Monounsaturated fat3 g