Chipotle peppers give this chili a different flavor and a bit of a kick!Ingredients
2 rehydrated chipotle peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound - ground lean hamburger
1 onion, chopped
3 cups low-sodium chicken broth
1 16-ounce can kidney beans
Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
In a large skillet or soup pot, heat the olive oil over high heat.
Add the hamburger and brown it, while breaking the meat into small chunks with a wooden spoon.
Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
Add the remaining tomatoes and broth and simmer for 30 minutes.
Add the kidney beans, heat thoroughly and serve.
- Nutrition Facts
- Serving size
- about 1 1/2 cups
- Calories 177
- Total Fat 4 g
- Saturated Fat 1 g
- Protein 21 g
- Total Carbohydrate 13 g
- Dietary Fiber 4 g
- Sodium 488 mg
- Percent Calories from Fat 22%
- Percent Calories from Protein 48%
- Percent Calories from Carbohydrate 30%