Chipotle Chili with Rice

Name: Chipotle Chili with Rice Recipe
Yield: 10
Ingredients: 1 lb very lean ground beef; 4 Tbsp olive oil; 1 large green pepper chopped; 1 large yellow or red pepper chopped; 2 onions diced; 2 stalks celery diced; 3 cloves garlic minced; 3 chipotles with adobo sauce chopped; 2 cans diced tomatoes; 2 cans beans - navy great northern pinto red etc; 2 cans water; 2 Tbsp chili powder; 2 tsp cumin; tsp paprika; tsp oregano; tsp thyme; 2 tsp seasoned salt or to taste; 2 Tbsp corn masa or cornmeal; 1/4 cup cold water

Number of Servings: 10

Ingredients

1 lb very lean ground beef4 Tbsp olive oil1 large green pepper, chopped1 large yellow or red pepper, chopped2 onions, diced2 stalks celery, diced3 cloves garlic, minced3 chipotles with adobo sauce, chopped 2 cans diced tomatoes2 cans beans - navy, great northern, pinto, red, etc2 cans water2 Tbsp chili powder2 tsp cumintsp paprikatsp oreganotsp thyme2 tsp seasoned salt, or to taste2 Tbsp corn masa or cornmeal1/4 cup cold water

Directions

Brown the ground beef in a large skillet or pot. Drain off any fat and add olive oil. Add chopped vegetables and continue cooking til soft. You may need to add water if the beef is very lean. Add the seasonings. Stir and cook a few minutes to let the seasonings combine with the meat and vegies. Add tomatoes, water, and beans and bring to a simmer. Mix the cornmeal or masa into 1/4 cup cold water. Stir until there are no lumps and add to the pot. Cook another 15-20 minutes til the cornmeal is completely cooked and the chili thickens slightly. Serve over rice.

Number of Servings: 10

Recipe submitted by SparkPeople user SHARONCN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 289.8
Total Fat: 15.3 g
Cholesterol: 34.0 mg
Sodium: 367.3 mg
Total Carbs: 24.5 g
Dietary Fiber: 7.1 g
Protein: 14.9 g

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