Recipe Summary

Prep time: 15 mins
Cook time: 45 mins
Yield: 4 servings

Ratings & Reviews

User rating: rating
Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in carbs
lower in carbs

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Chili Con Carne
This recipe serves:   
2 rehydrated ancho chili peppers, stemmed and seeded
1 clove garlic (large)
1/3 teaspoon sweet paprika
1/3 teaspoon ground cumin
1 pinch ground cloves
freshly ground black pepper, to taste
salt, to taste
1 cup chopped tomatoes, fresh or canned
2 teaspoons olive oil
2/3 pound lean ground beef sirloin
1 small onion, chopped
2 cups low-sodium beef broth
10 ounces red kidney beans, drained and rinsed (about 1 1/3 cups)
1/3 cup non-fat sour cream
4 teaspoons chopped red onion or scallions
4 teaspoons shredded Cheddar cheese

Cooking Instructions
1. Combine the ancho peppers, garlic, paprika, cumin, clove, black pepper, salt and 1/3 cup of the tomatoes in a food processor. Set aside.

2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the beef and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the ancho chili mixture and cook for 5 more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Add the beans to the beef mixture and heat thoroughly.

7. Garnish with sour cream, onions and shredded cheese and serve.

Serving Size: about 1 1/2 cups

Nutritional Information
Number of Servings: 4
Per Serving
Calories 263 Carbohydrate 23 g
Fat 8 g Fiber 6 g
Protein 25 g Saturated Fat 2 g
Sodium 478 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use