Low Fat Chili (Chilli) Con Carne

Submitted by Dr. Jenny

"A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 4

ingredients

• 8 ounces extra lean ground beef
• 1 onion, chopped
• 1 garlic clove, crushed
• 6 ounces carrots, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 6 ounces courgettes, diced
• 5 1⁄2 ounces button mushrooms, quartered
• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 3 tablespoons tomato puree
• 4 tablespoons red wine
• 1⁄2 pint beef stock
• 14 ounces canned chopped tomatoes
• 8 ounces canned red kidney beans, drained
• 2 tablespoons chopped fresh parsley
• salt & freshly ground black pepper

directions

1. Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
2. Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
3. Cover, reduce heat, and simmer for 40 minutes.
4. Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.

Reviews

[Debi9400]

I love the variety of veggies in this dish which is filled with flavour. I turned it even lower fat (and no cholesterol) by using a vegetarian "ground round" flavoured with mexican styled spices. Our guests didnt' know the difference! As we like our food on the spicy side, also added a tsp of minced garlic& jalapeno (found in a jar in the produce section of the grocer), a tsp of red pepper flakes and one jalapeno seeded and chopped fine. I replaced the kidney beans with lower fat black beans. Thank you for sharing - this will be on our regular rotation.