Yield: 8 servings (about 1 cup each)
INGREDIENTS

- Vegetable cooking spray
- 1 pound 95% lean ground beef
- 1-1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-2 tablespoons chili powder
- 2 teaspoons dried cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground cloves
- 2 cans (14-1/2 ounces each) no-salt whole tomatoes,
undrained, coarsely chopped
- 1 can (6 ounces) reduced-sodium tomato paste
- 3/4 cup beer or reduced-sodium beef broth
- 1 tablespoon packed light brown sugar
- 2-3 teaspoons unsweetened cocoa
- 1 can (15 ounces) red kidney beans, rinsed, drained
- Salt and pepper, to taste
- 1/2 cup (2 ounces) shredded fat-free,
or reduced-fat, Cheddar cheese
- 1/2 cup thinly sliced green onions and tops
- 1/2 cup fat-free sour cream

Directions

DIRECTIONS

Spray large saucepan with cooking spray; heat over medium heat
until hot. Add ground beef, onions, bell pepper, and garlic;
cook over medium heat until meat is brown and vegetables are
tender, 5 to 8 minutes. Add chili powder, cumin, oregano,
and cloves; cook 1 to 2 minutes longer.

Add tomatoes and liquid, tomato paste, beer, brown sugar, and
cocoa to beef mixture. Heat to boiling; reduce heat and simmer,
covered, 1 hour. Stir in beans and simmer, uncovered, to
thicken, if desired. Season to taste with salt and pepper.

Spoon chili into bowls; sprinkle each with equal
amounts of cheese, green onions, and sour cream.

Nutritional Facts

Nutritional Information Per Serving (1 cup):
Calories: 220, Fat: 3.6 g, Saturated Fat: 1 g, Cholesterol: 32.5 mg,
Sodium: 224 mg, Protein: 21.9 g, Carbohydrate: 28.7 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat

Serving Size

8