Chili con Carne (Cooking Light)

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 367.3
  • Total Fat: 21.3 g
  • Cholesterol: 58.3 mg
  • Sodium: 333.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.7 g

View full nutritional breakdown of Chili con Carne (Cooking Light) calories by ingredient
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Number of Servings: 14


    *Hot Chili Peppers, 6 pepper
    Beef stew, trimmed and cut into 1/2 inch cubes, 3 lb
    Salt, 1.5 tsp
    Pepper, black, .5 tbsp
    Olive Oil, 2 tbsp
    Onions, raw, 3 cup, chopped
    Garlic, 4 cloves
    3 cups peeled seeded chopped plum tomato (about 8-10)
    Oregano, dried, 1 tbsp
    Cumin, ground, 1 tbsp
    Chipotle chile canned in adobo sauce, 1 serving
    Cilantro,fresh raw chopped, 3 tbsp
    Beans, black, 1 can drained, rinsed


Preheat broiler, place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning about 6 minutes.Place poblanos in a zip-top plastic bag; seal. let stand 15 minutes. Peel and cut chiles in to 1-inch pieces.

Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over meduim-high heat. Add half beef to pan; saute' for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

Reduce heat to meduim. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasinally. Stir in poblanos; simmer for 45 minutes or untl beef is tender, striring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese if desired.

Servings: 10 cups

Number of Servings: 14

Recipe submitted by SparkPeople user TXSWEETIE.

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