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Heart-Healthy Chili

Heart-Check Certified Heart-Healthy Chili recipe
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Heart-Healthy Chili

Nutrition Facts

Heart-Healthy Chili
CaloriesCalories
323 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
12g Per Serving
×
Calories 323
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.0 g
Cholesterol 40 mg
Sodium 224 mg
Total Carbohydrate 38 g
Dietary Fiber 12 g
Sugars 8 g
Protein 28 g

Dietary Exchanges
3 vegetable, 2 starch, 3 lean meat

Ingredients

Servings   6   Serving Size   1 cup

  • 1 tablespoon vegetable oil
  • 1 pound 96% lean ground beef
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 2 tablespoons paprika
  • 1 teaspoon ground chipotle powder
  • 2 teaspoons cumin
  • 2 cans kidney beans (14.5 ounce cans with juice)
  • low-fat sour cream (optional)
  • shredded, low-fat cheddar cheese (optional)
  • fresh cilantro leaves (garnish)
  • 1 cup no salt added, canned corn
  • 2 cans no salt added tomato sauce (8 ounce cans)
  • 2 cans no salt added diced tomatoes (14.5 ounce cans with juice)

Directions

Tip: Click on step to mark as complete.

  1. Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more.
  2. Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
  3. Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!
 

Nutrition Facts

Heart-Healthy Chili
CaloriesCalories
323 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
12g Per Serving
×
Calories 323
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.0 g
Cholesterol 40 mg
Sodium 224 mg
Total Carbohydrate 38 g
Dietary Fiber 12 g
Sugars 8 g
Protein 28 g

Dietary Exchanges
3 vegetable, 2 starch, 3 lean meat

Ingredients

Servings   6   Serving Size   1 cup

  • 1 tablespoon vegetable oil
  • 1 pound 96% lean ground beef
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 2 tablespoons paprika
  • 1 teaspoon ground chipotle powder
  • 2 teaspoons cumin
  • 2 cans kidney beans (14.5 ounce cans with juice)
  • low-fat sour cream (optional)
  • shredded, low-fat cheddar cheese (optional)
  • fresh cilantro leaves (garnish)
  • 1 cup no salt added, canned corn
  • 2 cans no salt added tomato sauce (8 ounce cans)
  • 2 cans no salt added diced tomatoes (14.5 ounce cans with juice)

Directions

Tip: Click on step to mark as complete.

  1. Place a large saucepan over medium-high heat. Add the oil followed by the ground beef, onions, and garlic. Cook and break up the ground beef as you go until it is browned, about 7 minutes. Add the paprika, chipotle, and cumin then cook for 2 minutes more.
  2. Add the tomato sauce, diced tomatoes with their juices, kidney beans with their juices, and canned corn to the pot. Bring to a boil, then reduce to a simmer until you achieve your desired thickness, about 20 minutes.
  3. Ladle into bowls, garnish with fresh cilantro leaves and serve with optional toppings, if desired (shredded cheddar, sour cream). Enjoy!
 

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