Try with the Reduced-Fat Sweet Corn Bread for the ultimate comfort meal! http://www.whitneycole.com/2010/01/reduced-fat-sweet-cornbread
INGREDIENTS:
1 tbsp olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, chopped
2 bay leaves
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp salt
3 stalks celery, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
2 4oz cans chopped green chile peppers, drained ( 1 if cooking for children or others with mild palates)
2 lb 95% lean ground beef (or diced boneless skinless chicken breast or vegetarian beef crumbles)
3 15oz. can whole peeled tomatoes, crushed
2-4 tbsp chili powder
1 tbsp ground black pepper
1 15oz can kidney beans, drained
1 15oz can garbanzo beans, drained
1 15oz can black beans
2 cups fresh cut off the cob or frozen and defrosted whole kernel corn
DIRECTIONS: Sautee onion in olive oil in a large pot over medium heat, add garlic, bay leaves, cumin, oregano, and salt. When onion is tender, add meat, sauté and break into smaller pieces until meat is cooked through. Add celery, green peppers, jalapeno peppers, and green chile peppers sauté for a few minutes then reduce heat to low, cover pot, and simmer 5 minutes. Stir in the tomatoes, kidney beans, garbanzo beans, and black beans. Season with chili powder and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and cooking 5 minutes before serving. Remove bay leaf and serve hot.
| Calories | Carbs | Fat | Protein | Sugar | Sodium | |
| Lean & Spicy Rainbow Chili | 286 | 32 | 6 | 25 | 8 | 623 |
| Chili’s Chili | 500 | 36 | 18 | 16 | 17 | 1720 |
